Instructions: Combine flour and 1 cup sugar in a bowl; cut in butter with pastry blender until mixture is crumbly. Add egg and almond extract; stir well. Set aside 1 cup of flour mixture for the topping. Press remaining flour mixture into a lightly greased 13"x 9" pan. Spread raspberry jam evenly over dough. Combine reserved flour mixture, chocolate morsels and almonds; stir well. Sprinkle topping over raspberry jam; gently press topping into jam with a fork. Bake at 350 degrees for 40 minutes or until lightly browned. Cool on wire rack.

Combine powdered sugar and milk in small bowl; stirring til mixture is smooth. Drizzle glaze over the toppings. Cut into bars.

**Sometimes I have skipped the topping all together and spread chocolate frosting over the mixture instead.

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