Combine flour, almond powder, powdered sugar, salt, and butter in a food processor. Ensure all ingredients are cold.

Add egg and vanilla extract to the mixture and blend until dough forms.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Roll out the dough to 5mm thickness and cut to fit a rectangular baking pan.

Poke holes in the dough with a fork to prevent bubbling.

Preheat the oven to 180°C and bake the dough for 15 minutes.

In a saucepan, combine cream, honey, sugar, butter, and salt. Cook over high heat while stirring until thickened.

Remove from heat and mix in pecans.

Line a rectangular pan with parchment paper, place the baked cookie base, and pour the pecan filling over it.

Bake in a preheated oven at 180°C for 20 minutes.