Preheat oven to 350°F.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla paste.

In a separate bowl, sift flour and kosher salt together and, with the mixer on low, slowly add the flour to the butter mixture. Mix until it almost comes together in a ball.

Turn the dough onto a board and shape into a ball with your hands. Press two-thirds of the dough evenly on the bottom of an 8 X 11 or 9-inch square baking pan and about ¼ inch up on the sides.

Spread the jam evenly leaving a ¼ inch boarder all around and sprinkle the lemon zest over the jam.

In a separate bowl, mix the shortbread dough, granola, brown sugar and cinnamon with your hands. Break the dough into small bits and distribute evenly on top of the jam, covering most of the surface. Sprinkle the sliced almonds on top.

Bake for 40-45 minutes until slightly golden. Cool completely and cut into 9 or 12 bars. Sprinkle with confectioners' sugar.