1. Preheat oven to 350 degrees.
2. Spray a 9×13 inch baking pan with baking spray and set aside.
3. In the bowl of an electric mixer, cream butter and sugar together on medium speed.
4. Add eggs, and mix one at a time.
5. Add almond extract and mix.
6. On low speed, gradually add flour and salt until just incorporated.
7. The batter will be very sticky. Spread the batter into the prepared pan.
8. Drop six tablespoons of the raspberry preserves evenly over the top of the batter and swirl each one with a butter knife into the batter.

Streusel

1. In a small bowl, add butter, sugar, flour and almonds. Using a pastry cutter, or two forks, cut the butter into the flour, sugar and almonds until you have pea sized clumps. Sprinkle the streusel evenly over the batter and preserves.
2. Bake for 35-38 minutes. The edges should but slightly browned.
3. Cool completely, and then cut into bars.