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In a large mixing bowl, beat egg whites with electric mixer until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until stiff but not dry peaks form. Fold in the almonds. Drop the batter by heaping tablespoons onto the prepared baking sheets. Bake for about 1 1/2 hours, or until light golden and firm to the touch. Reverse pans halfway through to ensure even baking. Transfer cookies to a rack and let cool. (The cookies can be prepared ahead and stored in an airtight container for up to 1 week.) In a large bowl, mix together the almonds, figs, raisins, walnuts, citron, chocolate, and honey. In a medium-sized bowl, stir together 1/2 cup sugar, flour, bread crumbs, orange zest, cinnamon, and nutmeg and add to the almond mixture. Gradually stir oil and the reduced wine into the mixture. Spoon the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, or until the cake is firm to the touch. Let cool in the pan on a rack. Cover and let stand overnight to allow the flavor to deepen before serving. (The cake can be prepared ahead and stored, in an airtight container, for up to 2 weeks.)