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Preheat the oven to 350 degrees F and line a 9x9 inch metal baking pan with parchment paper.
Add the softened vegan butter and sugar to a large bowl. With a stand mixer (using the paddle attachment) or handheld mixer, mix until creamy and smooth. Now add the vanilla and almond extracts and mix until well combined.
Add the flour, then sprinkle the baking soda and salt on top of the flour. Mix until just combined and set aside while you make the vegan frangipane.
Add all almond filling ingredients to a food processor and process on high until creamy and smooth, about 2 minutes. Scrape the sides as needed.
Press about two-thirds of the cookie dough evenly into the prepared pan. Spread the frangipane on top of the dough in the pan, into an even layer.
Crumble the rest of the cookie dough all over the top of the frangipane. Sprinkle the sliced almonds on top of the crumble and press them down a little bit.
Bake in the center rack of the oven for 30-35 minutes, until the edges are golden and the almonds on top turn a little darker.
Let the bars cool for at least 30 minutes, but better to let them cool completely if you can! Sprinkle with powdered sugar before slicing into bars.