I have collected quite a few biscotti recipes, but the following is one of my favorite. It is slightly adapted from the October 2011 issue of Food and Wine:
2 cups hazelnuts
14 ounces figs
1 1/2 sticks cold unsalted butter, cubed
1 1/2 cups sugar
3 large eggs
3 1/2 cups all-purpose flour
1 Tbsp baking powder
1 1/2 tsp salt
3. In a bowl beat the butter with the sugar at medium speed until combined. Beat in the eggs. Mix the flour with the baking powder and salt in another bowl and add to the butter mixture and beat until combined. Add the nuts and figs.
Line 2 large baking sheets with parchment paper. Transfer the dough to a work surface and roll into six 10-by-1 1/2-inch logs. Arrange the logs on the baking sheets and bake for 30 minutes, or until golden and firm. Let the logs cool for 15 minutes.
4. On a work surface slice the logs with a serrated knife on the diagonal 2/3 inch thick. Arrange the biscotti cut sides up on the baking sheets and bake for about 9 minutes. Turn over and bake for another 9 minutes until lightly browned. Let the biscotti cool, then serve or store.
I store mine in an old metal cookie tin lined with parchment paper. They are best eaten within 10 days.