Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, whisk together All-Purpose Flour (1/2 cup), Whole Wheat Flour (1/3 cup), Dark Brown Sugar (1/3 cup), Baking Powder (1 teaspoon), Salt (1/8 teaspoon), and Vanilla Extract (1/2 teaspoon).
In a medium bowl, whisk Small Egg (2) until they’re pale yellow and hold a ribbon for 1 second when whisk is lifted. This should take about 5 minutes. Fold egg mixture into flour mixture until combined.
Chop up the Dried Fig (to taste) and Walnut (to taste) and fold them in.
Form the dough into a 2 1/2-inch-wide log.
Bake until dough is firm but slightly gives when pressed, about 25-30 minutes. Transfer sheet to a wire rack and let log cool 10 minutes.
Cut each log diagonally into 1/2-inch-thick slices (1 cm).
Place slices cut side up, on sheet. Bake for 7 minutes, flip biscotti and bake 7 minutes more.
Transfer to a wire rack to cool completely.
Store in a jar or air-tight container.