Buttery Hazelnut-Fig Biscotti

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Ingredients

2 1/2 cup(s) hazelnuts (10 ounces)

14 ounce(s) dried Calimyrna figs

1 1/2 stick(s) cold unsalted butter, cubed

1 3/4 cup(s) sugar

3 large eggs

3 1/2 cup(s) all-purpose flour

1 tablespoon(s) baking powder

1 1/2 teaspoon(s) salt

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