Preheat oven to 375 degrees.
In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
Add the chilled butter pieces to the flour and mix using a pastry cutter until the mixture resembles a coarse meal.
Add the grated almond paste and blend using a spatula or fork.
Mix the almond extract with the buttermilk and pour into the flour mixture. Gently fold together just until combined, do not over mix.
Spoon the mixture into a greased 8” springform pan (use an 8 or 9 inch cake pan if desired - carefully watch the baking time if using a 9” pan). Brush the shortcake with the egg wash then sprinkle with coarse sugar and almonds.
Bake at 375 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes then remove from the pan and continuing cooling on a wire rack.
While the cake is cooling combine the peaches, sugar and lemon juice and let stand at room temperature.
Serve the shortcake sliced into wedges topped with the sliced peaches, peach syrup and sweetened whipped cream if desired.