Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.

Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.

In a medium bowl, whisk the together the all purpose flour, almond flour and salt.

In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.

Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.

In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.