Grease and line a 23cm square cake tin with non-stick paper. Place the ground almonds, flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon and lime zest and three quarters of the pine nuts. Place 2/3 of the mixture into the prepared cake tin and even out well. Carefully scatter the raspberries on top before sprinkling over the remaining oat mixture. Scatter over the remaining pine nut and press everything down lightly. Bake in the oven at 170`c for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool completely in the tin before serving.