Non-stick cooking spray
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large egg yolks
1 cup slivered almonds, chopped, toasted*
1/4 teaspoon salt
1/2 cup red raspberry preserves
Heat oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. Beat butter and sugar in a large bowl with a mixer on high speed until light and fluffy. Beat in egg yolks.
Stir flour, almonds, and salt in a medium bowl until blended. Gradually add to the butter mixture, blending until evenly moistened. With lightly floured fingers, press half of the dough into the bottom of the prepared pan to form a crust.
Spread preserves evenly over the crust. Crumble the remaining dough over the preserves (the dough will not completely cover the preserves).
Bake for 35 to 45 minutes or until golden brown. Cool completely in the pan on a wire rack. Cut into bars. *To toast almonds: Place almonds in a dry nonstick skillet over medium heat, shaking the pan until the nuts are lightly browned.