Melt butter in small pan over low heat. Remove and add 2 cups of the vanilla white chocolate chips. Let stand; do not stir.
Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in chip mixture. Add flour, salt and almond extract and mix at low speed until just combined.
Spread half of the batter into a greased and floured 9x13-inch pan and bake at 325 degrees for 15 to 20 minutes or until golden brown.
Stir remaining 2 cups of vanilla white chocolate chips into remaining batter and set aside.
Melt raspberry jam in a pan and spread evenly over cooked batter. Gently spoon remaining batter over fruit. Sprinkle with almonds.
Bake at 325 degrees an additional 30 to 35 minutes. Test for doneness. Let cool completely and cut into 1x1-inch squares.