Preheat oven to 375°F (190°C).Combine 1 1/2 cups (375 mL) flour, the brown and granulated sugars, baking powder, salt and cinnamon in mixing bowl. Mix well. Using two knives, a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs. Add egg and almond extract. Mix with a fork. Transfer 1/2 cup (125 mL) of the mixture to a small bowl and set aside. Press the remaining mixture into a greased 9-inch (2.5 L) square cake pan. Spread jam evenly over top.eval(ez_write_tag([[580,400],'cookingnook_com-medrectangle-3','ezslot_8',111,'0','0']));Add 2 tablespoons (30 mL) flour to reserved mixture and stir to blend. Stir in water (about 1 tablespoon/15 mL) until the dough holds together. (It will resemble pastry dough.) Divide the dough into 12 portions and roll into pencil-like strips. Crisscross the strips diagonally over jam to form a lattice. Mix the egg yolk with 1 teaspoon (5 mL)of water in a small bowl. Brush over lattice.Bake at 375°F for 25 to 30 minutes or until golden. Cool completely in pan on rack, then cut into bars.eval(ez_write_tag([[300,250],'cookingnook_com-medrectangle-4','ezslot_11',114,'0','0']));Makes about 30 bars