In a saucepan, combine chopped dried apricots, water, and sugar over medium heat. Simmer for about 15-20 minutes until the apricots become tender and the mixture thickens. Stir in the lemon juice and almond extract (if desired) before removing from heat. Set aside to cool.

Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut in the cold, diced butter until it resembles coarse crumbs.

In a separate bowl, beat the egg and vanilla extract until blended. Pour this into the flour mixture, mixing gently until combined. Avoid overmixing.

Set aside 1 ½ to 2 cups of dough for the topping. Press the remaining dough evenly into the bottom of the baking pan, forming a sturdy base.

Spread the cooled apricot filling evenly over the crust. Crumble the reserved dough on top, ensuring even coverage.

Bake for 30-35 minutes until the top is golden brown and the edges are slightly bubbling. Allow to cool completely before cutting into squares.