Pre heat the oven to 350 F.
Line a baking sheet with parchment paper and set aside.
Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
Add the almond extract, baking powder, salt, and almond flour. Mix for another 3 minutes on medium until fully combined.
Chop the figs to the size of the pistachios, then rough chop the pistachios.
Gently fold the pistachios and figs into the batter.
Turn the dough out onto your lined pan.
Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
Bake on the middle shelf for 23 minutes.
Remove and cut into 1/2 inch slices, should make 16 biscotti.
Lay them out on the wide side and put them back in the oven for 10 min.
Flip them, and bake for 10 more minutes.