2/3 cup dried apricots
1 1/3 cups flour
1/4 cup granulated sugar
1/3 cup cold unsalted butter
1 cup sliced almonds, toasted and divided
2 large eggs
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon baking powder

Place apricots in small saucepan. Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside.

Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I do this in a food processor - pulse a few times and that's it. Be careful not to over process.) Add 1/2 cup almonds and stir or pulse a few times to mix. Pat into an UNGREASED 9-inch square pan. Bake at 350 degrees F for 20 minutes.

Beat eggs and brown sugar. Add extracts, peel, lemon juice baking powder and the remaining 1/3 cup flour and stir to blend. Stir in chopped apricots Pour over partially baked crust. Sprinkle with remaining 1/2 cup almonds. Bake for 25 minutes more. Cool in pan on a rack. Cut into squares.

Yield: about 24