Step 1

Preheat oven to 350°F. Set aside a 10-inch springform pan.

Step 2

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts and the salt. Mix just until combined.

Step 3

Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be crumbly.

Step 4

Remove 1/2 cup of the dough. Lightly flour your fingers, and press onto a small plate until it's about 1/4-1/2 inch thick. Cover with plastic wrap. Place in the freezer.

Step 5

Transfer the remaining dough to the pan. Lightly flour your fingers, and press the dough firmly and evenly into the bottom of the pan.

Step 6

Spread the jam over the dough, leaving about a 1-inch border around the edges. Crumble the chilled reserved dough over jam. Sprinkle the almonds over the jam and crumb.

Step 7

Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.