• 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. 

for the whipped cream

• In a stand mixer, whip up the whipped cream on high until soft peaks form. Transfer to a separate bowl.
• Add the cream cheese to the mixer and whip until light and fluffy.  Add in yogurt, powdered sugar, vanilla, and salt.  Fold in whipped cream. 
• Spread this onto a cooled cookie crust then decorate with assorted fruit.