In a large saucepan over medium-low heat, combine 1/2 cup honey, 1/2 cup packed dark brown sugar, 1/3 cup granulated sugar, and 3 Tablespoons unsalted butter. Stir until butter is melted and sugar is dissolved.

Remove from heat and let cool for 15 minutes.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 3 teaspoons ground cinnamon, and 1 teaspoon ground ginger.

Once honey mixture has cooled, add 1 large egg, 2 Tablespoons orange juice, 1 teaspoon orange zest, finely grated, and 1 1/2 teaspoons vanilla extract. If using, add 1/2 cup sliced unblanched almonds and 1/3 cup finely chopped candied orange peel. Stir to combine.

Add flour mixture and stir until a sticky dough forms.

Place plastic wrap directly on the surface of the dough and cover the pan with another piece of plastic wrap. Refrigerate 8 hours or overnight.

When ready to bake, preheat oven to 350F degrees. Grease and flour a 9x9-inch baking pan.

Remove dough from refrigerator and let it come to room temperature, about 30 minutes.

Spread dough evenly in the prepared pan.

Bake 20-30 minutes or until a toothpick inserted into the center comes out clean.

While bars are baking, whisk together 1 cup confectioners' sugar, 2 Tablespoons orange juice, 1/4 teaspoon freshly grated ginger, and 1/4 teaspoon vanilla extract until smooth.

Remove pan from oven and place on a wire rack. Immediately brush or spread glaze evenly over the warm bars.

Let cool completely and allow glaze to set before cutting.

Store in an airtight container at room temperature for up to 1 month. These bars can be eaten right away but the flavor develops and improves over time. They're best 1-2 weeks after baking.