Raspberry Almond Shortbread Bars
Creaming the butter/sugar mixture should produce a light and fluffy mixture when you are done.
Cream together the wet ingredients
Mix in the egg and extracts until fully combined.
Add the flour in and sprinkle the salt on top. Then mix until just combined, you don't want to overmix.
Mix together dry ingredients
Take ⅔ to ¾ of the shortbread batter and press it into an even layer into the prepared pan. I just use my clean hands to help get it in an even layer.
Divide the Dough
While the crust is baking add the almonds to the remaining shortbread and mix to combine. It will clump up more and that is just what you want to crumble on top of the jam later.
Once the crust has finished par-baking add the raspberry jam in an even layer
Crumble the almond/shortbread mixture on top and bake until golden brown.
Slice and enjoy