Mix sugar, flour, almond flour, baking powder, kosher salt, and lime zest in the bowl of a food processor or stand mixer.  

Add butter and mix with short pulses until the butter is the size of peas like you would be blending a pie dough.   

Add egg, almond extract, and lime juice.

Mix just to combine all the ingredients; you don’t want to overprocess it.  

In a bowl, stir the 3 tablespoons sugar and cornstarch to combine.  Add pitted cherries and mix well. 

Butter the bottom of an 8 or 9-inch square pan.  Layer it with some parchment paper. Butter the parchment paper lightly.

Spread half of the dough on the bottom of the pan.

Pour cherries over dough.

Drop equal amounts of the remaining dough over the top of the cherries.  A small cookie scoop is perfect for this.  

Place the unbaked pan in the freezer while you pre-heat the oven. You want to keep the butter in the dough very cold, so it doesn’t start melting as soon as it enters the oven.

Pre-heat oven to 350F.

Bake bars for 20-30 minutes until top is golden brown.

Let it rest and cool down for at least an hour.

Slice it into bars. Drizzle almond glaze on top. 

Glaze:

Mix sifted icing sugar with milk and extract. Adjust consistency by adding more icing sugar if the glaze is too thin, or adding more milk, if the glaze is too thick.