Preheat oven to 350 degree.
Spread cooled raspberry filling evenly over crust.
Place almond paste, sugar, and butter into a food processor. Pulse until mixture is crumbly.
Add eggs and pulse until well combined.
Add flour, salt, and vanilla extract. Pulse until just combined.
Spread mixture evenly over raspberry filling.
Bake for 32-36 minutes, or until top is golden.
Let cool completely, then cut into squares. Sift powdered sugar over tops of squares before serving.