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Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
In a large bowl, add your melted butter and sugars and beat until smooth.
Add in the eggs and almond extract and beat again until smooth.
Add in the flour, ground almonds and cornflour and beat until a thick blondie mixture is made.
Add in your white chocolate chips and fold through.
Pour the mixture into the tin, and spread.
Dollop on the jam, and lightly swirl through the blondie mixture.
Sprinkle over the flaked almonds!
Bake the blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle.
Leave the blondies to cool in the tin until cool.
To help firm them up before cutting, put them in the fridge for an hour or so once they have cooled.