In a bowl, sift together the flour, almond meal and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and powdered sugar for 2 minutes, then scrape down the sides and bottom of the bowl. Add the egg, vanilla and almond extract, beat to combine.
Add the dry ingredients and beat on low speed until incorporated.
Divide the mixture in half, make two balls, press flat and wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Dust a working surface with flour. Roll out one of the dough balls about 0.5 centimeter thick. One ball should be enough for 2 shapes, or one double decker cream tart. Place the stencil and using a small knife cut it out. Bake for 12-15 minutes (for 10-12 inch shape), until golden. Let it cool to room temperature, then assemble the cream tart, or wrap in plastic wrap and store at room temperature for 3 days.
Beat together the cream cheese and sugar for 2 minutes. Add the heavy cream and vanilla extract. Beat on medium-high speed for 2-4 minutes, until thick and creamy.
Pipe the filling (I use a plain round tip) onto one of the eight shapes.