Preheat the oven to 350 degrees F.

Stir together the almond flour, coconut flour, baking soda, and salt in a large bowl.

Add the honey and almond extract and stir to combine.

Fold in the slivered almonds.

Prepare a baking sheet with parchment paper.

Shape the dough into a log on the parchment paper.

Bake for 15 minutes or until lightly golden.

Let cool for one hour.

Reheat the oven to 250 degrees F.

Slice the biscotti into long thin pieces and bake for 15 minutes more.

Turn off the oven and crack open the door, letting the biscotti cool for one hour in the oven before serving.