Preheat oven to 350 degrees F. Grease an 8" cake pan with butter. Line bottom of the cake pan with parchment paper.

Using a mixer, mix egg whites until they form soft peaks.

In a large bowl whisk egg yolks, sugar, and almond extract until thick. Melt butter in the microwave until just melted. You don't want it too hot. Slowly stir melted butter into batter. Sift almond flour and coconut flour into the batter. Mix all together. Carefully fold egg whites into the cake batter, trying to maintain as much air as possible in the batter. Pour into a cake pan.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Leave cake in the pan and set on a rack to cool. Once it has completely cooled you can remove from the pan.

Whisk all ingredients together in a small bowl until smooth. If needed, add additional almond milk to make it more fluid. Drizzle over the top of the almond cake and let "dry" before sprinkling with almonds.