Prepare the apricot filling by combining chopped dried apricots, water, and 1/2 cup of granulated sugar in a medium saucepan. Simmer over medium heat for 15-20 minutes until softened and thickened. Remove from heat, stir in lemon juice and optional almond extract, and let cool.

Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking pan by greasing or lining it.

Make the crust mixture by whisking together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until it resembles coarse crumbs.

In a separate bowl, whisk the egg and vanilla extract together. Pour into the flour mixture and mix gently until just combined.

Reserve 1 1/2 to 2 cups of dough for topping. Press the remaining dough into the pan, spread the cooled apricot filling over, and crumble the reserved dough on top.

Bake for 30-35 minutes until golden brown and filling bubbles at the edges. Check towards the end to avoid overbaking.

Cool completely in the pan on a wire rack, then cut into squares and serve.