Base
3/4 cup all-purpose flour
3 tablespoons granulated sugar
6 tablespoons melted butter
2 tablespoon chopped almonds
1 teaspoon almond extract
2/3 cup raspberry jam

Topping
4 tablespoons (1/2 stick) butter
7 tablespoons confectioners' sugar
1/2 cup chopped almonds
1 egg, beaten

Preheat the oven to 375 degrees F. Grease and flour an 8-inch square pan.

For the base: In a large bowl, mix the flour and sugar, then blend in the melted butter, 2 tablespoons of chopped almonds, and almond extract. Form the base by pressing this mixture into the bottom of the prepared pan. Spread the raspberry jam on top.

For the top: In a bowl, cream together the butter and confectioners' sugar. Mix in the 1/2 cup of chopped almonds and the egg.

Drop teaspoons of this mixture over the jam. Spread gently with a knife or spatula. (If some of the jam peeks through, that's fine.)

Bake for 10 minutes, then reduce the heat to 350 degrees and continue to bake for another 15 to 20 minutes or until the surface is firm to the touch.

Let cool in the pan before cutting.

Makes 16 squares.