Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
Lay the almonds on a cookie sheet and roast them for 5-7 minutes or until lightly browned. Remove from oven and let almond cool. Keep oven at 350.
In large bowl (or food processor) combine oats, flour, brown sugar, baking powder and salt. Combine butter and water; add to flour mixture. Mix until crumbly. Reserve 1 cup of this mixture and combine it with the cooled, toasted almonds. Press remaining mixture into bottom of prepared pan and bake for 10 minutes.
Spread the raspberry preserves evenly over baked crust to 1/4 inch of edges.
Sprinkle the streusel mixture and the white chips over the fruit spread. Return to oven and bake for 25-30 more minutes. Let bars cool before cutting into squares.