Preheat the oven to 325°F.

In a saucepan, melt the butter gently and remove from heat. Let it cool for about 7 minutes so it is warm but not hot.

Add about two-thirds of the vanilla chips to the warm butter and let them soften without stirring.

In a mixing bowl, beat the eggs until foamy, then add sugar and almond extract.

Pour the butter and softened chips into the egg mixture and stir gently to combine.

Add flour and salt to the bowl and fold into the mixture just until everything is combined.

Spread about half of this dough evenly into the bottom of the prepared baking dish and bake for 15–20 minutes, until the crust is set and lightly golden.

Warm the raspberry jam in a small saucepan until it’s pourable, then spread it over the warm crust, leaving a small border at the edges.

Stir the remaining vanilla chips into the leftover dough, then drop spoonfuls of it over the jam layer.

Sprinkle the sliced almonds evenly on top.

Bake for an additional 30–35 minutes, until the top is set and lightly browned.

Remove from the oven and cool completely on a wire rack before cutting into bars.