Start by preheating your oven to 350°F (175°C). This ensures your bars bake evenly.
Line your 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
In a mixing bowl, combine the all-purpose flour and brown sugar. Whisk them together until well combined.
Add the cold, cubed butter to the flour mixture. Mix until the mixture resembles coarse crumbs.
Add the egg and almond extract to the bowl. Mix until everything is just combined.
Take about one cup of the crumb mixture and set it aside. This will be used for the topping later.
Pour the remaining crumb mixture into the prepared baking pan. Press it firmly across the bottom to form a crust.
Evenly spread the raspberry jam over the crust, covering it completely.
Sprinkle the reserved crumb mixture over the raspberry jam layer, followed by the sliced almonds.
Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown.
Once baked, allow it to cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the bars out and let them cool completely.
