Dried Fig and Blanched Almond Biscotti
Heat oven to 325° F with the racks in the upper and lower thirds. Line a baking sheet with parchment. Whisk together the flour, baking powder, and salt in a large bowl; set aside. Combine the figs and orange juice in a small bowl; let sit until most of the liquid is absorbed, 3 to 4 minutes.
In a separate bowl, beat the butter and ¾ cup of the sugar with an electric mixer on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract and 2 of the eggs until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the orange soaked figs (plus any unabsorbed juice) and the almonds.
Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. In a small bowl whisk the remaining egg. Brush the logs with whisked egg and sprinkle with the remaining 2 tablespoons of sugar. Bake until golden and firm, 38 to 45 minutes. Cool slightly on the baking sheet.