Combine flour, almonds, sugar and salt in a large mixing bowl; cut in butter with pastry blender or 2 forks until mixture is crumbly.
Whisk together egg and almond extract in another bowl; add to flour mixture, stirring until dough forms. Shape into a flattened ball; wrap in plastic wrap and refrigerate overnight.
Place dough in center of a greased and floured baking sheet. Pat into a 10-inch circle; form a 3/4-inch-high rim around the outside edges. Prick bottom of dough with a fork; bake at 350 for 25 minutes or until golden. Cool 10 minutes on baking sheet on a wire rack; remove crust from baking sheet and cool completely on wire rack.
Heat jam and lemon juice in a small saucepan over low heat unti spreadable; spread 1/2 cup jam mixture over crust. Arrange berry halves on top, cut-sides down; brush with remaining jam mixture.
Serve with whipped topping and garnish, if desired.
