A perennial reader fave, these buttery bars earned Lori Van Der Weele of Plymouth, Indiana, the top prize at her county fair.
In a small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the baking pieces (do not stir). Set aside.
In a medium mixing bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
In a small bowl, stir together the flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter into a greased 9x9x2-inch baking pan. Bake in a 325° oven for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
Meanwhile, in a small saucepan, melt jam over low heat, stirring occasionally. Spread melted jam evenly over warm crust. Stir the remaining 1 cup of baking pieces into the remaining batter. Drop the batter in small mounds onto the jam filling. Sprinkle with almonds.
Bake about 35 minutes more or until a toothpick inserted near the center comes out clean and top is lightly browned. Cool on a wire rack. Cut into bars.