While the crust is baking, make the topping. Using the same saucepan, place the butter over a low-medium heat to melt. Add the ingredients - almonds, candied ginger, honey, salt, and vanilla extract. Stir only enough to combine the ingredients.
Once the crust is done baking, spread the topping evenly over the crust and bake until the topping is dark brown and sizzling, 12 to 15 minutes. Do not be tempted to underbake as you want the almonds to be crunchy and crispy.
Once done baking, let cool completely then remove from the pan by lifting the parchment handles you have made that run underneath the crust. Then cut into small squares for a simple and delicious two bite dessert.
You may store in an airtight container for up to a week.