Spread the filling over the partially baked crust.
Crumble the chilled crust mixture over the filling.
Bake until golden and bubbly, about 25 minutes.
Let cool completely in the pan on a wire rack.
For the glaze, in a bowl, combine the confectioners' sugar, cream, and almond extract.
Whisk the ingredients together until combined.
Fit a piping bag with a small, plain tip, and fill it with the glaze. (you can also just use a spoon for this).
Pipe (or drizzle) the top in a crisscross pattern.
Refrigerate until chilled, at least 1 hour.
Cut into bars.