Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts and the salt. Mix just until combined.

Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be crumbly.

Remove 1/2 cup of the dough. Lightly flour your fingers, and press onto a small plate until it's about 1/4-1/2 inch thick. Cover with plastic wrap. Place in the freezer.

Transfer the remaining dough to the pan. Lightly flour your fingers, and press the dough firmly and evenly into the bottom of the pan.

Spread the jam over the dough, leaving about a 1-inch border around the edges. Crumble the chilled reserved dough over jam. Sprinkle the almonds over the jam and crumb.

Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.