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1
Preheat oven to 325 u00b0F. Spread almonds on a baking sheet and toast for 5 minutes, or until fragrant. Remove and cool. Chop roughly.
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2
In a stand mixer or in a large bowl with an electric mixer, cream butter, brown sugar, and honey. Add eggs one at a time and beat until smooth. Mix in vanilla and lemon zest.
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3
In another bowl, combine flours, baking powder, salt, cinnamon, and nutmeg. Stir to mix well. Beat dry ingredients into wet a little at a time, just until incorporated. Stir in almonds, figs, and basil. Cover with plastic wrap and refrigerate for 30 minutes or until firm.
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4
Lightly grease a baking sheet. On a floured surface, roll dough into a log the length of the baking sheet and place the log on the sheet. In a small bowl, beat the egg white until it becomes frothy, then brush the egg white on top of the dough log. Bake for 20 minutes or until the top of the log forms cracks and begins to harden, turning lightly golden.
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5
Remove from the oven and let cool for another 30 minutes. Use a serrated knife to cut the log into 1/2 in. biscotti slices on the bias. Lay the slices on a baking sheet (you may need more than one) and bake for another 20 minutes, or until toasted and golden brown.
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6
Transfer to a cooling rack and serve at room temperature.
