Step 1

Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool.

Step 2

Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.

Step 3

Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.

Step 4

Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.