2/3 c. dried apricots
1/2 c. butter
1/4 c. sugar
1 1/3 c. sifted flour
1 c. brown sugar, firmly packed
2 eggs, well beaten
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped almonds
Confectioners sugar (optional)

Rinse apricots; cover with water and simmer 10 minutes. Drain, cool and chop.

Combine butter, white sugar and 1 cup flour; mix until crumbly. Pack into greased 9-inch square pan. Bake in moderate oven (375 degrees) 20 minutes.

Gradually beat brown sugar into eggs. Sift together remaining flour, baking powder and salt. Add to egg mixture; mix well. Add vanilla, 1/4 cup almonds and apricots. Spread on baked layer. Sprinkle with remaining nuts.

Bake in moderate oven (350 degrees) about 20 minutes. Cool in pan on rack. Cut in 1 1/2-inch squares. If you wish, sprinkle lightly with confectioners sugar.

Makes 2 1/2 dozen.