In a medium saucepan, combine brown sugar, honey, granulated sugar, and butter. Bring just to a simmer over medium heat, stirring until sugars are dissolved. Remove from heat and cool.

In a large bowl, sift together flour, baking soda, cinnamon, and ginger.

Once the honey mixture is cool, whisk in the egg, orange juice, zest, vanilla, and almonds.

Add wet mixture to dry ingredients and stir until just combined. Cover the dough with plastic wrap directly on the surface and refrigerate for 6–8 hours or overnight.

When ready to bake, let the dough sit at room temperature for 30 minutes. Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment and lightly grease.

Transfer dough to the prepared dish. Press evenly using a greased spatula. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

While bars bake, whisk together the icing: powdered sugar, orange juice, grated ginger, and vanilla until smooth.

Cool bars for 5–10 minutes, then spread icing evenly on top. Let bars cool completely before slicing. Store in an airtight container at room temperature.