Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar and salt.
Cut in cold butter with a pastry blender until just crumbly.
Set aside 1 cup of this mixture to use as the topping later.
Lightly grease a 9 X 9" square baking pan or use parchment paper.
(An 11 X 7" pan also works fine.)
Press remaining flour mixture into the bottom of prepared pan.
Bake at 350 degrees for 20-25 minutes or 'til lightly browned.
Cool crust.
Spread raspberry jam over crust, but not all the way to the edges. Jam will melt and spread as it bakes.
(You don't want the jam baking against the pan edge the whole time because it will too get hard once it cools.)
Dollop the teaspoons of peach preserves evenly by 1/2 teaspoonfuls over the raspberry jam.
Sprinkle reserved 1 cup flour mixture over the jam and preserves.
Sprinkle with sliced almonds.
Bake at 350 degrees for 30-35 minutes more or 'til golden brown.
Cool 1 hour on wire rack.
Cut into bars.