Preheat the oven to 350°F. Lightly butter or spray a 9" spring form pan.
Place almonds on a tray and roast for 6 minutes. Let cool.
Pulse in food processor until roughly chopped. About 12 times.
Add flour, both sugars, salt and cold butter. Continue pulsing until the mixture comes together and forms a ball in your hand. About 40 pulses.
Transfer mixture to a bowl and stir, if necessary, to incorporate the flour. Remove 1 1/2 cups, loosely packed, and set aside for the topping.
Press the remaining almond mixture evenly up the sides (1 1/2 inches) and the bottom of the prepared pan. Use a flat bottomed glass or measuring cup to press into the corners and sides.
Bake in preheated oven for 15-20 minutes or until it is set and has lost it's shine but isn't fully cooked. Fix any slumped sides with a spoon before cooling. Let cool. The shell can still be warm when filling just not too hot.