Preheat the oven to 400°F (200°C). Toss figs with honey, olive oil, and a pinch of salt on a lined baking sheet. Roast for 12 to 15 minutes until juicy and a bit caramelized. Cool, then chop into bite-size pieces and pat dry to remove excess juices.

Lower the oven to 350°F (175°C). Line a new baking sheet.

Whisk flour, baking powder, and salt in a bowl.

In a separate bowl, beat sugar and eggs until creamy, about 1 minute. Stir in vanilla, almond extract, and orange zest if using.

Fold dry ingredients into wet until a thick dough forms. Add toasted almonds and the roasted figs. If the dough gets sticky, lightly flour your hands.

Divide the dough into two logs, each about 11 inches long and 2 to 2.5 inches wide. Transfer to the baking sheet, leaving space between. Brush tops lightly with the egg wash if you like a shiny crust.

Bake for 25 to 28 minutes until set and lightly golden. The logs should feel firm.

Cool for 10 minutes on the sheet. Drop the oven temperature to 300°F (150°C). Using a serrated knife, slice diagonally into 1/2-inch pieces. Lay cut side down and bake for 12 to 15 minutes, then flip and bake for another 8 to 10 minutes until crisp and dry.

Cool completely. The texture will firm up further as they sit. Store airtight for up to 2 weeks, or freeze for 3 months.