Preheat oven to 350 degrees and line a baking sheet with parchment or a baking matt.
In a medium bowl, mix together almond flour, coconut flour, baking soda and salt. Whisk to get rid of any clumps.
In a stand mixer with the paddle attachment, mix together the sugar and butter, at room temp (or coconut oil-melted). Once light and fluffy, add in the egg, honey, and extracts.
Add in the dry ingredients to the mixture and mix just until combined.
Wrap the dough in plastic wrap then freeze the dough for 20 minutes or refrigerate for an hour or longer.
Lightly flour a surface with almond flour as well as a rolling pin. Have a small bowl of almond flour out to use as needed. Roll out the dough, using extra almond flour to prevent sticking. Roll out to an 8 inch diameter.
Bake for 15 minutes or until lightly brown on the edges.
Let cool completely before adding the cream mixture.