Linzer Cookie Bars

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (5 minutes)

In a separate large bowl, cream together the softened butter, brown sugar, and cinnamon until light and fluffy. (3 minutes)

Beat in the lemon zest, egg, and vanilla extract until well combined. (2 minutes)

Gradually mix in 1 cup of toasted, chopped almonds. (2 minutes)

Slowly incorporate the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (5 minutes)

Divide the dough into two portions, with one portion slightly larger than the other (about 2/3 of the dough). Press the larger portion evenly into the bottom of a greased or parchment-lined 8x8 inch baking pan. (5 minutes)

Roll out the remaining dough between two sheets of waxed paper or parchment paper into an 8-inch square. Carefully transfer the rolled dough to a baking sheet and refrigerate both the crust in the pan and the rolled-out dough for at least 2 hours, or preferably overnight. (5 minutes)

While the dough is chilling, prepare the apricot filling. In a small saucepan, combine the chopped dried apricots with enough water to cover them. Bring to a boil over medium heat and cook for about 3 minutes, or until the apricots are softened. (8 minutes)

Remove the saucepan from the heat and let the apricots cool slightly. Drain any excess liquid, then stir in the apricot preserves and lemon juice. Mix until well combined. (2 minutes)

Preheat the oven to 350°F (175°C). (10 minutes)

Spread the apricot filling evenly over the chilled crust in the baking pan, leaving a 1/4-inch border around the edges. (3 minutes)

Remove the chilled square of dough from the refrigerator and cut it into 1/2-inch wide strips using a sharp knife or pizza cutter. (5 minutes)

Arrange the strips over the filling in a lattice pattern, weaving them together to create a decorative top. Trim any excess dough from the edges and press the edges gently into the border of the crust. (10 minutes)

Brush the top of the lattice with the lightly beaten egg white and sprinkle with the remaining chopped almonds and coarse granulated sugar. (3 minutes)

Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the crust is golden brown. (30 minutes)

Remove the baking pan from the oven and let the cookie bars cool completely in the pan before cutting them into squares. (60 minutes)