Preheat oven to 350°F (175°C)

Line a 9×13-inch pan with parchment paper

Cream butter and sugar until light and fluffy

Beat in egg until fully incorporated

Mix in almond extract

In a separate bowl, whisk flour and salt

Gradually add dry ingredients to wet ingredients and mix just until combined

Press dough evenly into the prepared pan

Spread raspberry jam evenly over the dough

Sprinkle sliced almonds evenly on top and press lightly

Bake for 30–35 minutes until edges are lightly golden and almonds toasted

Remove from oven and cool completely

Lift out using parchment paper and slice into bars