Preheat oven to 350 degrees F.

To prepare the crust, cream the butter and sugar. Add the eggs and beat until light and creamy. Add the flour, salt, and almond meal and mix until stiff. Press the dough into a 10- or 11-inch tart pan with a removable bottom, using your hands to create an even layer across the bottom and up the sides. Spread 1/2 cup of the raspberry jam over the bottom. Set aside while you make the filling.

To make the filling, beat the eggs and sugar until light, then beat in the butter, almond meal, and vanilla and almond extracts. Pour the filling into the crust.

Bake for 30 to 40 minutes, until the top is golden and slightly firm to the touch. (It will continue to set while it cools.) Slide the pan onto a rack and allow to cool fully.

Once the torte is cool, spread the remaining raspberry jam over the top and remove the torte from the pan.

Make the icing by whisking in in the water until smooth, adding a few more drops if needed to get the desired consistency. Spread over the top of the torte, and garnish with fresh raspberries.