Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) pan with non-stick spray.

In a food processor, combine 2 1/2 cups all-purpose flour and 6 tbsp brown sugar; pulse a few times to blend.

Add 1 cup cold butter (cut into small cubes), 1 egg, and 1 tsp almond extract. Pulse in short bursts until the mixture is coarse and crumbly (small, pea-sized pieces).

Reserve about 1 1/2 cups of the crumb mixture in a bowl. Pour the remaining crumbs into the prepared pan and press them down evenly to form the crust.

Bake the crust in the preheated oven for 10 minutes.

Remove the pan from the oven and spread 1 cup seedless raspberry jam evenly over the hot crust.

Sprinkle the reserved crumb mixture evenly over the jam, then top with 1/2 cup sliced almonds.

Return the pan to the oven and bake an additional 25–30 minutes, or until the top is a light golden brown.

Remove from oven and let the bars cool on a wire rack until completely cool and set. Cut into bars and serve.