Add butter, sugar, vanilla and almond extract to a large bowl and mix using a hand mixer, until fluffy and well combined.
Add the flour, oats, cinnamon and salt to the bowl ,Mix .
Reserve 1 cup of dough and set aside. Press remaining dough into the bottom of baking pan with your hands and use a flat metal spatula to flatten out evenly. Prick with a fork a few times. Bake for 10 minutes.
Remove from the oven and spread the jam on top of the baked crust in an even layer.
Sprinkle with lemon zest and crumble the remaining dough on top. Sprinkle with pecans or almonds and pat down gently.
Bake for 20-22 minutes until the top is golden. Remove from the oven and let cool for 15 minutes. Transfer to the fridge and chill for 1 hour before slicing. Store in the refrigerator for up to a week.