• Place cold browned butter in a bowl of an electric mixer with paddle attachment. Add both sugars and cream on medium high for 3 minutes.
• Add eggs one at a time and mix together. Scrape the bowl to incorporate all of the butter and sugar.
• Add almond extract and salt, mix.
• Sift flour, baking soda, baking powder and cornstarch and add into the butter sugar mixture on low speed. Mix until just starting to come together.
• Add in ground, toasted almonds and continue to mix until the dough is thoroughly mixed.
• Using a 3oz. scoop portion out 16 scoops of dough onto a baking tray.
• Refrigerate at least an hour before baking.
• Bake at 375*F for 12-14 minutes or until lightly golden brown.
• If you notice your cookies are still domed after taking out of the oven, press the tops down level with the back of a spoon or your fingers while still warm. This will help make a space for the peach pastry cream.
• Cool completely before assembling the toppings.

Peach Creme Brulee topping

• On top of cooled cookie spoon one teaspoon of peach pastry cream and spread evenly. Make sure not to take it too close to the edges of the cookie.
• Place 3-4 slices of peaches on top of the pastry cream.
• Sprinkle a teaspoon of sugar on top of the peaches.
• Using kitchen torch, caramelize the sugar on top of the peaches until bubbly and golden brown.
• You can also use the broiler set on HIGH to caramelize the sugar. Place sugared cookies on baking tray under broiler for 15-30 seconds being careful to rotate them while cooking to avoid burning.
• Grab some good friends and enjoy!