To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add granulated sugar. Cream together until fluffy and smooth.

Crack the egg and add to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and almond extract. Mix again with the mixer until smooth and combined.

To a medium-sized bowl, add the flour, cornstarch, baking soda, baking powder, cream of tartar and salt. Whisk together to combine.

Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are incorporated.

Place a large piece of parchment paper on the counter. Dump the dough in the center of the parchment paper and spread it out to an even, 8 inch circle. If you have a pastry mat with circles on it, I like to put the mat underneath the parchment to help guide my hands in making the circle. The dough may be a little bit sticky. Use a dusting of flour on your hands if needed to pat the dough into a circle.

Slide the 8 inch circle of dough onto a baking sheet and freeze the dough for 15 minutes. At this point you can also long-ferment the dough by sticking it in the refrigerator for 12-48 hours.

Preheat the oven to 375ºF convection. See recipe notes for non-convection. Once the cookie is chilled, bake for about 15 minutes. The cookie will puff up, spread and the middle and edges will get crispy. As the cookie bakes, it will expand to a 12 inch large cookie. Use a spatula to shape and even out the cookie edges if desired once the cookie is finished baking. Let the cookie cool on the baking sheet until it has cooled completely. This allows the cookie to set up a little bit. Once it's cooled, move to a serving tray or 12 inch cake board to decorate.

To bowl add softened butter and cream cheese. Whip together with a hand mixer (or stand mixer) until light and fluffy. Add powdered sugar, orange zest and freshly squeezed orange juice. Whip together until light and fluffy. Add vanilla and almond extracts and salt. Whip together for a few minutes until light and creamy.

Spread frosting all over the cooled cookie. Cut up fruit and top the cookie with the fresh fruit. Serve and enjoy!