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- 3/4 cup whole almonds with skins, toasted and cooled
- 2 cups all-purpose flour, divided
- 1 1/4 sticks unsalted buter, softened
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoons almond extract
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 2 tablespoons brown sugar
- 1/2 teaspoon almond extract
- For the peaches:
- 10 to 12 ripe peaches, peeled, pitted and thinly sliced
- 1 can (12 oz.) Peach Nectar (sold in individual cans in the juice section of the grocery store)
- 1 tablespoon lemon juice
- 3 tablespoons corn starch
- 3/4 cup sugar
View Full Recipe at Pots and Pins
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