Preheat oven to 170°C. Line the base of a 23cm springform pan with baking paper. Set aside.
Melt the butter in a small saucepan until is has turned a caramel colour and is very fragrant. Watch it closely as it can burn fast. You are making beurre noisette. Pour the butter out of the pan immediately as it will keep cooking with residual heat. Let the butter cool slightly.
Place roasted almonds into the Thermomix bowl and mill 7 sec/speed 10.
Add sugar and cornflour to the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place egg whites, vanilla and almond extract into the Thermomix bowl and combine 30 sec/speed 4. Return the almond mixture to the bowl. Put the Thermomix lid on.
Set the Thermomix to 30 sec/Interval and pour the browned butter into the bowl as it's mixing.
Pour mixture into prepared tin and place the halved figs, cut side up on top. Drizzle with honey.
Cover tin with foil and bake for 1 hour 40 minutes. Remove foil and turn oven up to 180°C and continue baking for 10 minutes, or until edges are caramelised.
Dust with icing sugar and garnish with rosemary leaves.
Serve with lashings of cream or creme fraiche.