Sablé Cookie Dough

1. Food processor: Add the ingredients to a food processor and pulse blend until a dough ball forms. 
2. In a bowl:  Place the butter in a bowl and use a wooden spatula to cream it until soft and fluffy. Ensure the butter is at room temperature before starting. If it’s too cold, microwave it for 20-second intervals on low power (200W). Add the sifted icing sugar to the butter and mix gently until combined. Gradually add the beaten egg in small portions, mixing well each time to prevent the dough from separating. Continue adding and mixing until fully combined. Sift the all-purpose flour and almond flour into the mixture in two parts, using a rubber spatula to mix lightly in a cutting motion. The dough should be crumbly but not too dry.
3. Shape the Dough: Use a 18 x 18 cm plastic bag (or bag that is the same size as your pan if adjusting the yield of the recipe) or prepare cling wrap that is at least 25 x 25 cm. Place the dough in the middle of the wrap and fold the sides to make a 18 x 18 cm square. Roll the dough out evenly, it should be about 0.5 cm in thickness. Place the dough on a baking tray and refrigerate for 30 minutes or freeze for 15 minutes, or until firm.
4. Prepare the baking sheet: Brush a baking sheet (slightly larger than the size of the tray) with a thin layer of butter to help the parchment paper stick. Place parchment paper over it, ensuring it hangs over the edges for easy removal after baking.
5. Transfer the dough and poke holes: Once the dough is chilled, use scissors to cut down the plastic bag and carefully remove the dough. Trim the edges if needed to fit the baking tray. Place the dough with parchment paper onto the prepared baking sheet. Use a fork to poke holes all over the dough to prevent puffing during baking.
6. Pre-bake the dough: Bake the cookie base in a preheated oven at 170°C (340°F) for about 15 minutes or until lightly golden brown. In the meantime, make the topping below. 

Making the Nougat Topping

1. Roast the almonds: Toast the sliced almonds in a pan over medium low heat, stirring often until lightly browned. Alternatively, you can toast the almonds in the oven at 160°C (320°F) for 6 minutes or until lightly browned. 
2. Prepare the caramel: In a saucepan over medium heat, combine the butter, sugar, honey, corn syrup, and cream. Stir occasionally until it starts to boil and heat until 110 C (it takes about 5-10 seconds once boiling). Remove from heat.
3. Add the almonds: Stir in the roasted almonds, mixing gently to coat them in the caramel.
4. Spread the topping: While the cookie base is still hot, spread the almond mixture evenly over the surface, using a spatula to smooth it out.

Finishing the Cookies

1. Bake again: Return the tray to the oven and bake at 170°C (340°F) for 15-18 minutes, until the topping is golden brown and bubbly.
2. Cool and cut: Once baked, remove from the oven and allow to cool on a wire rack. While still slightly warm and with the cookie base facing up, use a serrated knife to slice the edges off (about 1/4 inch or 1/2 cm). This step is optional but it creates even and neat pieces. Then cut into squares or rectangles to your liking.