1 cup butter, softened
2 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon almond extract
2 cups all-purpose flour
2 cups regular rolled oats
1/2 cup sliced almonds
1 cup cherry preserve
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper, with an inch over two edges of the pan. Grease parchment and set pan aside.
In a large bowl, cream butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until sugar is dissolved, scraping side of bowl occasionally. Add egg and almond extract, beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread cherry preserve on top of dough. Crumble the remaining dough evenly over preserves layer.
Bake in the preheated oven for about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the parchment paper, lift the uncut cookies out of the pan and place in a flat surface. Cut into bars.
Store Cherry Almond Bars in a single layer in an air-tight container and place in the refrigerator for up to 3 days or freeze for up to 1 month.