Preheat oven to 375°F. Dress a 9 x 9-inch baking pan in heavy-duty aluminum foil, letting the edges carefully extend over the sides for an easy embrace later. Anoint the foil with a touch of grease. Scatter your pecans on a baking sheet, sending them to toast until they whisper of golden moments, about 5 to 7 minutes.

In the food processor, mix the rice flour, confectioners’ sugar, sweet rice flour, potato starch, almond meal, xanthan gum, and a pinch of salt. Mix it for a 5 seconds. Introduce the butter, pulsing in a rhythm of starts and stops, until the mix tells tales of a coarse meal.

In a vessel small however mighty, whisk together the egg, whispers of vanilla, and almond extract until well acquainted. Rain this mixture into your processor's, pulsing about 10 times, until a stiff dough bravely forms. Should the dough play coy, softly persuades it with milk, teaspoon by teaspoon, till it gathers in a ball.

With care, transfer the dough to your prepared stage. Using fingers dusted in flour and the soft edge of an offset spatula, press the dough down and up the sides, creating a firm embrace. Freeze this foundation until it stands firm, about 15 minutes. With a fork's tines, gently prick the dough, then bake until it blushes lightly, 10 to 12 minutes.

As the end takes color, summon the topping. In a saucepan, unite the remaining butter, brown sugar, and corn syrup. Over a flame high and fierce, whisk them to a boil, letting it bubble for 2 minutes in sweet turmoil. Off the heat, stir in cream and pecans, melding them into a rich tapestry.

Over the waiting crust, spoon the caramel mixture, smoothing with a spatula's gentle touch. Return to the oven's warmth for 20 to 22 minutes, or until the topping sings in bubbles and dons a darkened hue. Let the creation to cool completely, resting in its pan on a rack. When ready, lift from the pan using the foil's edges, and cut into squares of joy.