Preheat oven to 400 degrees F. Grease a 9"x13" pan and set aside.
In a bowl, combine the almond meal, flours, and sugar. Cut in butter. In a small bowl, beat together egg with extracts. Add to butter mixture and stir until well combined. Set aside 1/2 cup of mixture, and press remaining into prepared baking pan, and set aside.
In a sauce pan, combine cranberries and honey. Heat and stir over medium low heat. Cook about 5-8 minutes, until cranberries start to soften and release some of their juices.
Spread cranberry filling over crust. Sprinkle the reserved topping over filling, then sprinkle with sliced almonds.
Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F, and bake another 25 to 30 minutes, until filling bubbles and topping is lightly browned. Cool completely before cutting.