Apricot-Almond Bars

1 cup apricot preserves

3 tablespoons orange liqueur (such as Grand Marnier)

1 cup (2 sticks) unsalted butter, room temp.

¾ cup sugar

1 teaspoon almond extract

2 cups all purpose flour

¼ teaspoon salt

¼ cup (packed) almond paste

½ cup sliced almonds, divided

Preheat oven to 325 F. Butter 9 x 9 x2-inch metal baking pan; line bottom and sides with parchment paper, extending over sides. Mix preserves and orange liqueur in small bowl; set aside.

Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in ¼ cup sliced almonds; set aside for topping.

Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle ¼ cup almonds over. Press topping lightly into preserves.

Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies.