1 stick (1/2 cup) butter
1 3/4 cup white chocolate chips
2 large eggs
1/2 cup sugar
1 Tablespoon almond extract
1 1/2 cups all purpose flour
1 cup strawberry preserves or jam
1/3 cup sliced, natural almonds
Heat oven to 350ºF.
Line a 9" square pan with foil, letting it extend 2" above pan on opposite sides.
Coat with nonstick spray.
Melt butter and 1 1/2 cups of the white chocolate chips in a medium saucepan over low heat (mixture may look curdled)
Beat eggs and sugar in a large bowl with mixer on medium~high speed until lemon colored.
Stir in white chip mixture and extract until combined, then the flour just until blended.
Remove and reserve 1/2 cup batter.
Spread remaining batter in prepared pan.
Bake 20 minutes or until light golden.
Gently spread preserves evenly over crust.
Spoon dollops of reserved batter over top; sprinkle with almonds.
Bake 30 to 35 minutes until lightly browned.
Cool in pan on a wire rack.
Lift by foil ends to a cutting board.
Melt remaining white chocolate chips as package directs.
Scrape into a small sturdy plastic zip top bag.
Snip off tip of a corner and drizzle top with back and forth lines and let set.
Cut into 36 squares remove from foil.