In a bowl, soften butter and mix with sugar until smooth.

Gradually add beaten egg and mix thoroughly.

Add flour and almond flour, then fold gently with a spatula.

Wrap the dough and refrigerate for 1 hour.

Roll the dough into a 20×20cm square and place it in a lined baking pan.

Poke holes in the dough to prevent it from puffing up.

Preheat oven to 170°C and bake for 15 minutes until lightly golden. Cool in the pan.

For nougat, combine butter, cream, sugar, and honey in a saucepan over medium heat.

Once bubbling, add sliced almonds and mix quickly.

Spread the nougat evenly over the cooled cookie base.

Bake at 170°C for 20 minutes until the nougat turns golden brown.