Preheat oven to 325 degrees F.
Whisk flour, baking powder, and salt, and set aside.
Combine figs and orange juice in a bowl. Let sit until most of the liquid is absorbed.
Beat butter and ¾ cup sugar substitute until light and fluffy
Add almond extract and two eggs and continue mixing.
Fold in figs.
Shape dough into two 2-by-10-inch logs and place 3 inches apart on a prepared baking sheet.
Brush remaining (whisked) egg atop each log.
Sprinkle crushed almonds on top of biscotti.
Bake until golden and firm for 38 to 45 minutes. Cool slightly on the baking sheet.
Slice each log into ½ inch slices.
Dip one end of each slice into melted white chocolate.
Enjoy!
