1 cup butter, softened
1 1/2 cup sugar
1 1/2 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
6 tablespoons raspberry preserves (we used our homemade raspberry jam - available in our market.)
4 tablespoons butter, chilled and cubed
1/2 cup sugar
3/4 cup flour
1/2 cup sliced almonds
Preheat oven to 350 degrees. Spray 9x13 pan with baking spray and set aside.
Cream butter and sugar together on medium speed. Add eggs, one at a time. Add almond extract and mix.
On low speed, gradually add flour and salt until just incorporated. Batter will be very sticky!
Spread batter into the prepared pan. Drop 6 tablespoons of raspberry jam evenly over the top of the batter and swirl each one with a butter knife into the batter.
Make streusel: In a smaller bowl, add butter, sugar, flour, and almonds. Using a pastry cutter, cut the butter into the flour, sugar, and almonds until you have pea-sized clumps. Sprinkle the streusel evenly over the batter.
Bake for 35-40 minutes or until the edges are slightly browned. Cool completely before cutting into squares and serving.