Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
Sift the flour and add the almond meal and salt.
Beat together the butter, sugar and vanilla until light and creamy, scraping down the sides of the bowl as necessary.
Gradually add the flour mixture while continuing to beat on low until it comes together.
Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
Spread the raspberry jam over the base.
Scatter over the almonds, then evenly sprinkle the extra sugar over the top.
Finally, dot the extra butter all over the top.
Bake for 45 minutes until golden.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).