In a large mixing bowl combine the butter, sugar, eggs, vanilla, and almond extract. Whisk together until smooth. Zest the citrus into the almond flour and add it to the mixture. Mix together until smooth. Set aside.

Combine all of the cherry filling ingredients in a large bowl and mix together until the cherries are coated.

Roll the puff pastry on a lightly floured surface about 2 inches all around. Using a 10-inch round pan, press it into the center of the pastry to mark it.

Transfer the puff pastry to a baking tray lined with parchment paper. Spread a very thin layer of the almond frangipane onto the center circle and also spread a thin layer around the pastry. Pile the cherry filling on top of the almond frangipane in the circle area. Fold the edges of the pastry to create a crust and slightly cover the edges of the filling.

Spread a thick layer of almond frangipane all over the puff pastry border. Sprinkle almonds all around the crust.

Chill the galette in the freezer for 15-20 minutes while the oven preheats.

Preheat the oven to 375°F (190°C) and bake the galette on the center rack of the preheated oven for 45-55 minutes.

Allow the pastry to cool to room temperature and serve topped with ice cream.