Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners.
In a large bowl, whisk all purpose flour, almond flour, baking powder, sugar, and salt. In a separate bowl, whisk milk, egg, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.
Drop the dough into 6-8 mounds spaced a couple inches apart . Make sure that the dough is mounded and not pressed flat. They will spread when baking and you don't want the shortcakes too thin. Sprinkle the top of each dough mound with coarse sugar and sliced almonds. Bake for approximately 10 minutes, until the tops are dry and the edges are just beginning to turn golden brown. Place baking sheets on wire racks to cool.
Before serving:
Whip heavy cream, powdered sugar, and extracts until soft peaks form. Slice each shortcake horizontally and fill with whipped cream and fresh berries. Serve immediately.