Preheat your oven to 375° F. This is a crucial step to ensure even baking. While your oven warms up, line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides; this will help you lift out the bars later.
In a microwave-safe bowl, melt ½ cup unsalted butter. Be careful not to let it get too hot; it should be just warm to the touch. Let it cool for a few minutes before using it in the next step, as we don't want it to cook the eggs prematurely if we were using them.
Once the butter has cooled, pour it into a mixing bowl and add ½ cup granulated sugar. Whisk them together for about one minute until thoroughly combined. Let the mixture rest for a minute, then whisk again to incorporate air, which will add lightness to the bars.
Add the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Stir with a fork until everything is just combined. The mixture will resemble coarse crumbs.
Reserve 1 cup of this crumb mixture for the topping. Press the remaining mixture into the prepared pan using your fingers or the bottom of a cup to create an even layer.
Now, spread 1 cup raspberry jam evenly over the crust. Be gentle to avoid tearing the crust; a spatula can help with this.
Sprinkle the reserved crumb mixture over the jam, followed by ¼ cup sliced almonds for added texture and flavor. This will create a nice crunchy topping.
Place the pan in the preheated oven and bake for 23 to 25 minutes. You’ll know they’re done when the top is light golden brown and the edges are slightly darker. For me, 24 minutes was the sweet spot!
Once baked, remove from the oven and let them cool in the pan for about 10 minutes. Use the parchment overhang to lift the bars out completely onto a cutting board. Allow them to cool until warm but not hot before cutting them into 9 squares.
Serve these delicious bars warm or at room temperature. Enjoy every bite!
