Using an electric mixer on medium speed, beat the butter, sugar, and vanilla until fluffy. Reduce mixer speed to low, and add the flour, almonds, and salt. Mix until combined. Dough will be crumbly but will hold together when pinched.

Gather dough into a ball and transfer to a sheet pan lined with parchment paper. Use your hands to flatten dough to about 1/4-inch thickness. Refrigerate dough for 30-45 minutes.

Bake the shortbread 20-25 minutes, or until lightly browned. Cool completely on pan.

Break or cut the cooled shortbread into bite-size pieces. Cover the bottom of a 9-inch square pan with shortbread pieces. If you have leftover shortbread, you can save it for garnish or enjoy it on its own.

Place a large mixing bowl and whisk (or your mixer’s whisk attachment) in the refrigerator.

Place the raspberries and granulated sugar in a blender or food processor. Mix until well-blended. Refrigerate until ready to use.

Place the cream, confectioners’ sugar, and vanilla in chilled bowl. Whip with the chilled whisk until firm peaks form.

Gently fold in the raspberry mixture. Spread over the shortbread pieces in the pan. Serve immediately or chill overnight.

Garnish with raspberries, sliced almonds, or any remaining shortbread.