Raspberry Filled White Chocolate Bars

1/4 C. sliced almonds

1/2 C. butter

1 (12 oz.) bag (2 C.) white chocolate chunks or 2 (6 oz.) packages white chocolate, chopped, divided

2 eggs

1/2 C. sugar

1 C. flour

1/2 t. salt

1 t. almond extract

3/4 C. raspberry jam or raspberry spreadable fruit

Preheat oven to 325° F. Grease and flour 8 inch or 9 inch square pan. Toast the sliced almonds in a frying pan over low-medium heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of pan and set aside.

Melt butter and 1 cup of the white chocolate chunks together in a small pan over very low heat, stirring constantly. When all has melted, set aside.

In the small bowl of an electric mixer, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white chocolate mixture. Add flour, salt and almond extract; mix at low speed until just combined. Spread half of batter into the prepared pan. Bake 15 to 20 minutes or until light golden brown. Remove from oven, but leave oven on.

Meanwhile, stir remaining half of white chocolate chunks or pieces into remaining half of batter; set aside. Melt jam in a small saucepan over low heat.

Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining batter over jam. (Some jam may show through batter.) Sprinkle with almonds. Return to oven; bake an additional 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.