Instructions: Preheat oven to 350 degrees. Grease a 10 by 15 by 1 inch jelly roll pan. For crust: mix together 2 cups flour and 1/2 teaspoon salt. Beat 3/4 cup butter, powdered sugar and vanilla together at medium speed until light and fluffy. Turn mixer to low speed and add flour mixture to butter. Beat until well combined. Mixture will be crumbly. Press dough into bottom of jelly roll pan. Bake 20 minutes until light golden brown. Cool on wire rack 5 minutes. Spread preserves over warm crust. Cool completely.

For topping: combine remaining 1 1/2 cups flour, baking powder and remaining 1/2 teaspoon salt. Beat together remaining 3/4 cup butter, sugar and brown sugar and almond extract until light and fluffy. Add eggs, one at a time and beat well. Stir in chopped almonds. Spread evenly over cooled crust. Bake 1/2 hour. Cool completely on wire rack. Serve cut into bars.

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