Almond Raspberry Shortbread Bars

Preheat the oven to 350F/180C and line a 9-inch square baking pan with aluminum foil then spray with non-stick baking spray and set aside.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugar together for 2-3 minutes, make sure to scrape down the sides of the bowl to ensure everything is evenly combined. The butter/sugar mixture should be light and fluffy when you are done.

Mix in the egg and extracts until fully combined. Mix in the flour and salt until just combined. Take 2/3 t0 3/4 of the shortbread batter and press it into an even layer into the prepared pan. Bake for 10- 12 minutes, just until set, and the edges will be going slightly golden brown.
While the crust is baking add the almonds to the remaining shortbread and mix to combine.

Once the crust has finished par-baking add the raspberry jam in an even layer, I like to use a cookie scoop to plop the jam down then used an angled spatula to spread it into an even layer. Crumble the almond/shortbread mixture on top.

Bake for an additional 37-42 minutes, the top should be golden brown and the jam should be bubbling. Remove pan from the oven and place on a wire rack to cool before slicing. Store leftovers in an air-tight container for up to 4 days.