Heat oven to 350 degrees F.
Finely chop figs and place in a large measuring cup. Cover with 1 cup of hot water and 2 tbsp of hazelnut liqueur. Soak for 10 minutes. Before draining the figs, reserve 1/4 cup of soaking liquid and set aside.
Combine all ingredients together in a large bowl except the reserved fig liquid. Using a stand mixer, beat the batter on a very low speed until dough forms. Slowly add 1 tbsp of reserved fig liquid at a time. Depending on how you measured your flour, you will need 2-3 tbsp of liquid. The dough should feel like cookie batter.
Shape the dough into one long log on a floured surface.
Bake in the oven for 40 minutes until a deep golden brown.
Cool for at least 45 minutes to 1 hour.
Using a serrated knife, slice the log into pieces. (Exactly like cutting a loaf of bread). Don't worry if some of the pieces break off. I always make a small pile of bits and place them on the end of the baking tray. They make great tasting samples!
Arrange the slices on the baking sheet. Bake for 20 minutes. Remove and cool to room temperature. Leftover biscotti will keep well in the freezer! We take out a few at a time.
