In a bowl, combine 1/4 cup sugar, almonds and flour.
Cut in the butter until crumbly.
Beat egg and vanilla; add to flour mixture and stir until moistened.
Cover and chill for 30 minutes.
Coat fingers with flour and press mixture into the bottom and 1 -1/2 in.up the sides of a greased 9-in.springform pan.
Bake at 350° for 25-30 minutes or until golden brown.
Cool.
Meanwhile, soften gelatin in water; set aside.
In a saucepan, cook cranberries, jelly and remaining sugar over medium-low heat until berries pop.
Remove from the heat; stir in gelatin until dissolved.
Cool; pour into crust.
Chill at least 4 hours.
Garnish with whipped cream and almonds if desired.