Apricot-Almond Bars

In a small bowl, pour lemon juice and water over apricots. Cover and soak, stirring occasionally, for 6 to 8 hours or overnight.

Alternatively, place apricots, lemon juice and water in a small saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the apricots are tender, 5 to 6 minutes. Let cool in the liquid.

Preheat oven to 350 degrees F. Spread almonds for both crust and topping on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.

For Crust: In the bowl of a food processor, grind 1 cup of the toasted almonds, pulsing on and off, until they form coarse crumbs. Transfer to a small bowl and set aside.

In the same bowl of the food processor, cream the butter until smooth. Add the powdered sugar and vanilla, then process until light and fluffy, about 1 minute.

Add the flour and process for about 30 seconds, just until combined. Add the ground almonds and process for about 30 seconds or just until a smooth paste forms.

Press dough evenly into the bottom of a greased 9- by 13-inch baking pan (to prevent sticking, dip your fingers into flour before handling dough). Bake until crust is lightly browned at the edges, about 20 minutes. Cool for 5 minutes.

For Topping: In a medium bowl, combine the flour, baking powder and salt. Set aside.

In another medium bowl, whisk the eggs, brown sugar and vanilla and almond extracts until smooth and creamy. Stir in the flour mixture, drained apricots and remaining 1 1/2 cups almonds.

Pour topping over prepared crust. Bake until well browned, about 30 minutes. Cool 10 minutes before removing from pan.

Cut into squares and cool completely. Before serving, dust lightly with powdered sugar.