Preheat oven to 350 degrees an line an 8" baking pan with parchment, using baking spray to help it stay in place.
TO MAKE THE COOKIE BASE:
Combine the ingredients using a hand or stand mixer until it resembles coarse crumbs. Using a small juice glass or measuring cup, press firmly into parchment lined pan. Bake for 15 minutes.
TO MAKE THE RASPBERRY FILLING:
Spread the filling over the top of the par-baked cookie crust. To assist you, place in the oven for 2 minutes to soften the preserves and then spread into an even layer over the crust.
TO MAKE THE TOPPING:
Combine finely chopped almonds, brown sugar and oil to create the topping. Sprinkle over the preserves and give a light press to adhere.
BAKING INSTRUCTIONS:
Bake for 20 minutes and allow to cool IN the pan for at least 15 minutes. Then, using the parchment, gently lift the entire thing out onto a rack to cool completely. Do not attempt to cut before it's cool. A serrated knife works best for this task.