1 Preheat oven to 350°F. Mix flour, sugars, baking soda and salt in food processor until well blended. Add butter; pulse until mixture resembles coarse crumbs. Mix egg and almond extract in small bowl. Add to food processor while pulsing. Reserve 1/3 of crumb mixture for topping.
2 Press remaining crumb mixture into an even layer in foil-lined 13x9-inch baking pan. Spread raspberry preserves over top. Sprinkle clumps of the reserved crumb mixture over preserves. Sprinkle with almonds.
3 Bake 35 to 40 minutes or until edges are lightly browned. Cool in pan on wire rack. Cut into bars.