Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined.
Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Set aside 3/4 cup of dough for topping, mixing in sliced almonds until mixture is crumbly. Chill until ready to use.
Press remaining dough evenly into bottom of prepared baking pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Place jam in a small bowl and microwave for 10 seconds; whisk to loosen. Spread jam evenly over cooled crust and crumble reserved dough over jam layer.
Bake for another 30 to 35 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack.
For the glaze, whisk together melted butter, salt, vanilla paste, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled bars and let set. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Note: this recipe was prepared by @tutti_dolci for Rodelle.
