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1
Preheat the oven to 350u00b0F. Line a 9x9 pan with parchment paper, leaving an overhang on the sides.
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2
In the bowl of a food processor, combine the flours, baking powder, and salt together. Add the butter pulse until pea-sized crumbs form.
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3
In a separate bowl, whisk the brown sugar, egg, and vanilla together. Pour the flour/butter mixture into the brown sugar mixture and mix it all together. If you find that a rubber spatula or spoon isn't cutting it, get in there with your hands. There should still be pieces of butter visible. Press 2/3 of the mixture into the bottom of the prepared pan. (You'll need the food processor again so you may want to wash that out now.)
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4
To make the fig-orange layer, combine the dried figs, sugar, orange and lemon juices, and zest in the bowl of your food processor. Pulse/puree until a thick paste form.
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5
Spread the fig/orange paste over the top of the bottom layer. You may need to wet your hands and use them to spread it all the way to the edge.
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6
Crumble the remaining butter/flour mixture on top of the figs and press down slightly.
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7
Bake for 40-45 minutes or until the top is lightly browned. Remove from the oven and place the pan on a wire rack. Allow them to cool completely before you try to slice. Your patience will be rewarded. You can pop them in the fridge for a while if you need to.
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8
Lift the cooled bars out of the pan using the overhang on the sides. Cut into squares.
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9
Leftovers keep well in the refrigerator for up to 5 days.
