Preheat the oven to 350°F (180°C).Butter and line with parchment paper a 9″ x 13″ (23cm x 33cm) rectangular pan.For the crust:Pour the flour, powdered sugar, and butter into a food processor, and mix until the mixture resembles fine breadcrumbs.Add the egg and knead lightly to obtain a pliable dough.Press the dough into the pan by hand and bake for 10 minutes. Let cool for a few minutes.For the filling:Cream the butter and sugar until the mixture is white.Add the eggs one at a time, beating well between each addition.Incorporate the flour and ground almonds, then spread the preparation over the warm dough.Bake the cake again for 16 to 18 minutes, until it is golden and firm to the touch.Let coolFor the caramel topping:Put the butter, sugar, honey, and almonds in a saucepan.Stir over low heat until the sugar dissolves.Increase the heat, then let boil for 3 minutes, or until the mixture comes away from the sides of the pan.Working quickly with an oiled spatula, spread the mixture over the cake.Put the cake back in the oven for 10 minutes, or until it is golden brown.Let cool in the pan before cutting into squares.