In a large bowl, mix whole wheat flour, almond flour, sugar, salt and baking powder. Using a pastry blender, cut butter into flour mixture until it is broken down into small pieces. Add almond extract and mix with a fork until dispersed. Add just enough cold water to form into a dough ball (if too watery, add more flour to stiffen up again). Wrap in saran wrap and refrigerate for 30 min.

Heat oven to 350 degrees. Place cookie dough on a floured surface and add just enough flour so that cookie is not sticky and can be handled easily. Place cookie dough on a pizza stone or pan (pizza stone makes a nice crispy cookie bottom) and spread out into a pizza circle with hands, staying 2-3 inches away from the edge (cookie will get much larger!). Bake for 25 to 30 min until golden brown and cookie is set. Let cool completely.

Place cream cheese, honey, vanilla, and milk in a small food processor and blend until smooth and creamy. Slice fruit and set aside.

When cookie is cool, spread with cream cheese icing. Top with sliced fruit in a fun pattern. Sprinkle with hemp seeds and drizzle with honey. Cut into slices and enjoy!