Place the almonds into a food processor and grind until almost a powder but with small bits of almonds, and set aside.

Whisk together flour, sugar and cornstarch in a large bowl

Add the butter and flour mixture into the bowl of a stand mixer on low speed until it looks crumbly

Reserve ½ cup of the butter and flour mixture for the topping

Press the remaining crumbly mixture into a well greased 9X9 square baking pan

Add ground almonds, powdered sugar, almond extract and egg whites in the bowl of a stand mixer and mix on high speed for 4 minutes. Then pour into the pan over top of the crumble (it will have a liquid consistency)

Lay the sliced strawberries in a even layer across the top of the egg white mixture, and sprinkle remaining crumble over the top

Bake in the oven at 350 for 50-60 minutes until the middle is fully set and the edges are a light golden brown

Remove from the oven and allow to cool for 30 minutes

In a small bowl, combine powdered sugar with milk and stir together until smooth

Use a spatula to gently remove bars from the square pan and place on parchment paper and drizzle glaze over the top of each bar