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. Add ½ cup almonds and stir or pulse a few times to mix. Pat into an ungreased 9 inch square pan. Bake at 350 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 ½ cup almonds. Bake for 25 minutes more. Cool in pan on a rack. Cut into squares.
