Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the sugar, eggs, avocado oil, almond extract and nutmeg until well combined. Add the almonds and figs and mix again until incorporated and the almonds and figs are coated. Add the flour and baking powder and mix until everything is incorporated. You can use a rubber spatula or your hands to knead the mixture until a heavy, workable dough forms. If your dough seems too dry, you can add a very tiny bit more of avocado oil.
On a lightly floured work surface or on a piece of parchment paper (which you can easily use to slide into your baking sheet), use your hands to shape and roll the dough into a 12-inch-long log (or as close to that as you can get). Transfer the log to the center of your baking sheet. Flatten the dough to form a 1/2-inch thick rectangle that’s a bit thicker in the center and thinner on the long sides. Note: the thicker the dough, the longer your biscotti pieces will be.
Bake for about 25 minutes, or until firm to the touch. Leaving the oven on, remove the biscotti loaf from the oven and place it on a cutting board. Let it cool for about 5 to 8 minutes, until it is cool enough to touch but still warm.
Once you are able to slice: cut the loaf crosswise into 1/2-inch-thick slices. Place the biscotti slices back on the baking sheet, lined with the same parchment paper, cut side up, and bake for 8 minutes. Flip the biscotti over and bake for about 6 to 8 minutes more. Let the biscotti cool completely on a wire rack.
Enjoy with coffee or place cooled biscotti in a gift tin to give to someone you love! Enjoy!
Store biscotti in an airtight container at room temperature for up to a month, or freeze for longer storage. Ensure cookies are completely cool before storing to maintain their crunch and prevent sogginess. For the longest shelf life, wrap individual pieces in plastic wrap and store in an airtight container or freezer bag, which can extend freshness for several months.
