Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.

In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, figs and nuts and stir until all the ingredients are moistened. Einkorn flour results in a stickier dough, take care to not overmix. Let the dough rest a couple of minutes in the mixer bowl.

Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.

Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.

Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.

Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.

Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks.