1 Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2 In a large bowl combine flour, rolled oats, almond flour, brown sugar, baking powder and salt.

3 Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.

4 Reserve about 1 cup of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan to form the crust (use the bottom of a measuring cup to compact it).

5 In a small bowl whisk the egg, vanilla extract and lemon juice. Stir this into the apricot jam along with the chopped dried apricots if using, to slightly loosen the jam and add brightness.

6 Spread the apricot filling evenly over the pressed crust. Sprinkle the reserved crumb topping over the jam, then scatter the sliced almonds on top.

7 Bake for 28–34 minutes, or until the top is golden and the filling is bubbling at the edges.

8 Allow the bars to cool completely in the pan on a wire rack (at least 1 hour) so the filling sets. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board.

9 Cut into 12 bars. Dust with powdered sugar if desired and store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.