In a large 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 refrigerate for 30 minutes. Coat fingers with flour and press pastry mixture into the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.