Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.