Preheat the oven to 350 degrees. Line a 9 x 9 square baking dish with nonstick aluminum foil. If using regular aluminum foil, butter the inside of the foil.

In a medium mixing bowl, add the flour, sugar and salt. Stir lightly to combine. Add the softened butter, egg, and almond extract. Combine by cutting in the ingredients with a pastry blender, fork, or your hands. Mix until crumbly. 

Divide the dough in half. Press half of the dough evenly into the bottom of the pan. Next, spread the raspberry jam evenly over the shortbread, keeping a little less than a centimeter border around the edge. 

Sprinkle the white chocolate chips over the jam. (If you'd like to have a white chocolate drizzle over the tops, only use half the chips for this step.) Then crumble the remaining shortbread over the top. 

Bake at 350 for 35-40 minutes or until golden brown. Remove to a wire rack to cool completely before cutting. 

Optional drizzle. If you wanted the white chocolate drizzle over the tops of the bars, heat the remaining 1/4 cup white chocolate chips in the microwave at 50% power until melted. Drizzle the melted white chocolate over the tops and allow to sit until firm.