Directions:

1. Preheat oven to 325°F. Prepare a 9 x 9-inch pan with pan spray.
2. In a small saucepan, melt butter over low heat. Remove from heat and stir in 1 cup of the white chocolate chips. Set aside until chips melt. Reserve.
3. Using an electric mixer, whip eggs until foamy on medium speed – approximately 3 minutes. Gradually add sugar and almond extract, blending well.
4. Combine flour and salt together in a small bowl. Add flour to egg mixture and mix on medium speed until just combined – approximately 1 minute. Fold in butter mixture.
5. Spread half of the batter into baking pan. Bake until golden brown – approximately 15-20 minutes.
6. Spread raspberry jam over warm crust. Stir remaining 1 cup white chocolate chips into remaining 1⁄2 batter. Drop batter by teaspoonfuls over the jam layer.
7. Bake until toothpick inserted in center comes out clean – approximately 30-35 minutes.
8. Sprinkle almonds on top. Cool to room temperature and cut into approximately 3 x 1 inch bars and serve.
   Chef’s Note: For extra raspberry flavor and color, melt 1⁄4 cup seedless raspberry preserves in a small saucepan over low heat and drizzle over top of the bars.