1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the flour, 40g icing sugar, butter and almond extract in a food processor. Pulse to combine, breaking up the butter into pea-size pieces.

2

Pour the flour mixture into a 29cm x 19cm ungreased rectangular baking dish. Smooth out into an even layer and tap with the back of a spatula to form a crust. Bake for about 20 minutes, until the crust just starts to turn golden.

3

Meanwhile, put the jam and frozen raspberries in a pan over a medium heat. Cook for 3-5 minutes, stirring occasionally, until the jam is runny and the raspberries have thawed.

4

When the crust is ready, pour the raspberry mixture over the top and smooth into an even layer. Bake in the oven for 20-25 minutes, until set.

5

Remove from the oven and leave to cool in the dish until just warm. Cut into 24 squares, remove from the dish and place on a wire rack. When the raspberry bars are completely cool, add a fresh raspberry to each one and dust with the remaining icing sugar.