Cup of Yum
1. Preheat oven to 350F. Lightly spray a 9x13 baking pan.
2. Put the flours, sugar, baking powder and salt in a food processor and pulse to combine.
3. Add the cold butter (cut in pieces) egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly.
4. Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat down with the back of a measureing cup, finishing with an offset spatula to smooth. Get it even, but don't compact it down super hard.
5. Spread a thick layer of jam over the top of the crust. Note: you may not need all of the jam, use the rest on toast!
6. Sprinkle the rest of the dough over the jam. Follow with the sliced almonds.
7. Sprinkle 1 teaspoon sugar evenly over the top. Bake for 30 minutes, or until just starting to turn golden around the edges.

to make the raspberry filling

1. Put rinsed berries and sugar into a saucepan and stir to combine.
2. Heat on medium to medium high (stirring almost constantly) until the berries start to break down and release their juice. If necessary, add a small splash of water to get the process going.
3. When the mixture comes to a boil, lower the heat and simmer until the berries have broken down almost completely into a saucy consistency. You can help them along by smashing them with the back of your spoon. Note: you can strain your sauce to remove seeds at this point, but I don’t bother.
4. Make a slurry of cornstarch and a little water, mixing until smooth, and stir it into the sauce. 
5. Bring back to the boil and cook gently for a minute or two more, until the sauce has thickened. Note: It will continue to thicken as it cools.
6. Let cool and then chill completely in the refrigerator before using. You can do this a day or two ahead of time if you like.