Apricot Almond Bars

Combine the flour, baking powder and salt in a bowl, then set it aside. In another bowl, use an electric mixer to blend the butter, brown sugar and cinnamon until they form a smooth mixture. Add the lemon zest, egg and vanilla to the bowl and mix well. Incorporate 1 cup of chopped almonds into the mixture, followed by the flour mixture. Place two-thirds of the dough at the bottom of a greased or parchment-lined 8x8 inch baking pan. Roll out the remaining portion between two sheets of waxed paper to form an 8 inch square, then refrigerate the dough for at least 2 hours.

During this time, cook the apricots in a small saucepan with enough water to cover them. Bring the mixture to a boil and then reduce heat, cooking for three minutes. Remove from heat and let cool before draining excess liquid and mixing in the preserves and lemon juice.

Preheat your oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border around the edges. Cut the chilled square of dough into 1/2 inch strips and place them over the filling in a lattice pattern. Trim the edges to fit and press them into the border. Brush the top of the crust with egg white, then sprinkle it with remaining chopped almonds and coarse sugar.

Bake the pastry in a preheated oven for 15 to 20 minutes, or until the filling is bubbly and the crust is golden brown. Allow it to cool completely before cutting into squares.