Step 1: Make cookie base and par-bake
Preheat oven to 300 degrees. Line an 8 x 8 baking pan with parchment paper and grease the parchment well. In a medium bowl, beat together butter, sugar, Madagascar Vanilla Extract, and Almond Extract until light and fluffy. Beat in the flour and Mayan Sea Salt until a stiff dough forms. If needed, add a tablespoon of water to help the dough come together. Press dough evenly into prepared pan. Par-bake for 20 min. until cookie is set but still pale. Rotate pan halfway through to ensure even baking.
Step 2: Make nut topping and finish baking
In a food processor, process nuts until uniformly finely chopped. In a medium bowl, combine processed nuts, brown sugar, Supreme Saigon Cinnamon, butter, and orange zest until well-combined. Spread mixture evenly over par-baked cookie base and bake for another 15 to 20 min. until nuts are golden-brown.
Step 3: Make honey syrup
In a small pot, whisk together brown sugar, Honey Powder, and water. Bring to a boil, reduce to a simmer, and simmer until a thick syrup forms, about 20 min. Remove from heat and stir in fresh orange juice.
Step 4: Top and serve
When bars are done baking, set pan on a wire rack to cool and pour honey syrup evenly over entire pan while bars are hot. Syrup will absorb as cookie cool. Let cool completely before removing from pan and serving.