Combine flour, brown sugar, and 1/2 cup chopped almonds in a bowl.

Cut in shortening until the mixture resembles fine crumbs.

Set aside 1/2 cup of the crumb mixture for the topping.

Press the remaining crumb mixture into a 13 x 9 x 2-inch baking pan.

Bake the crust at 350°F (175°C) for 12-15 minutes, or until golden brown.

In a separate bowl, beat cream cheese, sugar, eggs, and almond extract until smooth.

Spread the cream cheese mixture evenly over the hot crust.

Return the pan to the oven and bake for 15 minutes.

Spread raspberry preserves evenly over the cream cheese mixture.

In a small bowl, mix the reserved crumb mixture, coconut, and sliced almonds.

Sprinkle the topping mixture evenly over the preserves.

Bake for another 15 minutes.

Cool the bars completely in the pan on a wire rack.

Chill the bars in the refrigerator for at least 3 hours before cutting.

Cut the chilled bars into squares and serve.

Store leftover bars in the refrigerator.