Finely chop 3/4 cup almonds and set the remaining almonds aside for later use as topping.
Place the cake mix, melted butter, evaporated milk, cinnamon, nutmeg and the finely chopped almonds in a large mixing bowl. Stir with a wooden spoon until the mixture is moistened and the ingredients are well combined. Press half of the batter evenly into the bottom of a metal 9 x 13 baking pan. Place the pan in the oven and bake until the crust is brown around the edges, around 10 minutes. (Set the remaining batter aside)
Meanwhile, place the raspberry preserves and the lemon zest in a medium saucepan over low heat and cook, stirring constantly, until the preserves are warmed through and you are able to pour it--about 2 to 3 minutes.
Immediately after removing the crust from the oven, scatter the white chocolate chips evenly over the crust. Pour the warm raspberry preserves mixture over the chocolate chips. Spoon dollops of the reserved batter on top of the raspberry preserves; it will not over the preserves completely. Sprinkle the reserved almonds on top and bake until the top is golden brown, 25 to 30 minutes.
Let the linzer bars cool for 10-15 minutes and then cut them. Dust the tops with confectioners' sugar and remove the bars from the pan.