Preheat the oven to 350°F. Grease and flour an 8-inch square pan or line with parchment paper; set aside.
In a small saucepan over medium heat, melt the butter. When brown specks begin to form on the bottom of the pan and the butter releases a nutty aroma, immediately remove the pan from the heat. Stir in the brown sugar and both extracts, and set aside to begin cooling.
In a medium-size bowl, combine the flour, baking powder, and salt. While the butter mixture is still slightly warm, add the egg and stir to incorporate. Add the flour mixture and stir again. Fold in the figs, apricots, and almond paste. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the squares comes out clean, about 25 minutes.
Let cool in the pan before slicing into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively, layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper.
Adapted from <a href="http://www.amazon.com/gp/product/1558328033/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1558328033&linkCode=as2&tag=craftfocom-20">" The Flying Brownie: 100 Terrific Homemade Food Gifts for Friends and Loved Ones Far Away. "</a> Recipe © 2013 by Shirley Fan and used by permission of The Harvard Common Press.