Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. In a small bowl, whisk together the egg, almond extract, and vanilla extract. Add into the flour and butter mixture and stir to combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
Spread the raspberry jam evenly over the bottom crust. Crumble the remaining dough over the jam. Sprinkle with sliced almonds.
Bake for 30-35 minutes, or until the top is golden brown. Cool completely on a wire rack.
While the bars are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract. Drizzle glaze over cooled bars. Cut into squares and serve.