Beat eggs in mixing bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in chip mixture; add flour, salt, and almond extract. Beat on low speed just until combined.
Spread half of the batter in a greased 9×13 inch baking pan. Bake in the oven 15-20 minutes or until golden brown and the top feels firm. It will continue to bake in the next step, so don't over bake it.
Stir remaining chips into remaining batter. Set aside. Melt fruit spread in saucepan, then spread evenly over baked layer.
Gently spoon the remaining batter evenly over fruit. Evenly sprinkle the top with the almonds. Bake 30-35 minutes more, or until the nuts are beginning to brown and top layer is golden brown and firm. Like a cookie, it will continue to cook and harden after removing from the oven, so be sure not to over bake it.
Let cool and then cut into squares or bars. Store in an airtight container for 1 week. Can also be frozen.
Mom’s raspberry bars | www.homesicktexan.com