Preheat the oven to 350 degrees F
Butter a 9 x 13 baking dish, then line with parchment paper or foil. Butter the top of the parchment paper or foil. This will allow for easy removal.
In a medium-sized bowl, whisk togehter the flours, baking powder, and salt. Set aside.
Using an electric mixer, beat the butter and 1 1/2 cups brown sugar until fluffy.
Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
Slowly add the flour mixture while the mixer is running on low. The dough will be sticky.
Butter two pieces of parchment paper that are larger than your baking dish, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle shape if you can. Put it in the freezer to set up.
Press the remaining dough into the prepared baking dish and bake for about 20 minutes or until golden brown.
Spread the fig filling across the baked crust and then get the top crust out of the freezer. Gently peel the parchment paper away from the cold cookie crust and then place it over the top of the fig filling.
Bake for another 20 - 25 minutes or until the top crust is a nice golden color.
Let the whole thing cool completely in the pan, on a wire rack.
Once cooled, lift the parchment out of the pan and slice into squares.