• Preheat oven to 350°F. Light grease or spray a 9x9-inch baking pan with vegetable cooking spray. Line the pan with parchment paper creating a sling for easy removal. Set aside.

To make the crust:

• In a medium bowl whisk together the sugar, baking powder, salt and flour. Add the butter and mix with a rubber spatula or wooden spoon until lightly blended. Add the egg and almond extract and mix until the dough comes together and all ingredients are incorporated.
• Gently press three-fourths of the mixture into the prepared pan building up a lip around the edges to hold in the jam.
• Transfer the remaining dough to the refrigerator. Bake the bottom crust for 15 minutes then remove from the oven to cool slightly.

For the filling and topping:

• Spoon the jam over the lightly baked crust. Spread the jam evenly over the crust leaving a dry ¼-inch border around the edges. This helps prevent the jam from sticking to the sides of the pan and burning.
• Crumble the remaining chilled dough over the jam, leaving some large clumps. Sprinkle the almonds over the crumbled dough. Bake for 35 to 40 minutes or until the top is lightly browned and the jam is bubbling. Remove from the oven and cool to room temperature or serve slightly warm.
• Cut into bars. Dust with powdered sugar, if desired, or serve with a scoop of ice cream.