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 inches up the sides of a greased 9-inch spring from pan. Bake at 350 degrees 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 the crust. Chill for at least 4 hours. Garnish with whipped topping and almonds if desired.
Yield: 8-10 servings.
