To toast nuts:
Place almonds in a dry nonstick skillet and cook over medium heat, shaking the pan until nuts are lightly browned then set aside for later.
Heat oven to 350° F.
Place pastry shells on a sheet pan.
Combine eggs, sour cream, vanilla and almond extracts, and sugar. Blend well.
Fold in Hot Pepper Peach Bourbon sauce into mixture.
Spoon mixture into pastry shells and sprinkle the tops with almonds.
Bake 25-30 minutes, or until the mixture is set.
Refrigerate at least two hours before serving.