De-stem figs and then cut each fig into 6 to 8 small pieces. Whisk together dry ingredients: flour, baking powder, ground anise, and salt. Using the whisk attachment for a mixer, beat together the eggs and sugar until light and fluffy, then stir in tepid, melted butter. (The mixture should have the consistency of mayonnaise.) Transfer to a large mixing bowl. Stir in dry ingredients, and then stir in figs and walnuts. (The dough will be medium stiff.) Shape mixture into 4 to 6 flat logs, about 2" wide and 1" high (the length doesn't matter) and chill at least 30 minutes. Brush the logs with the egg wash and then sprinkle with crystallized sugar. Preheat oven to 350 °F. Place logs on parchment paper lined baking sheets, leaving about 2" between logs. Bake 20 to 25 minutes until the outside of log is lightly browned but the inside is still soft. Remove from oven and cool. (For best results, allow the logs to rest overnight at room temperature before cutting.) Reduce oven heat to 325 °F. With a sharp knife, slice biscotti on the diagonal into 1/2" thick slices, about 20 slices per log. Place back on baking sheets flat side down and rebake; turn after 10 minutes and continue baking about 5-10 more minutes or until lightly browned all over. Remove and cool completely before storing in a tightly sealed container.
Chef's Note Shaped dough logs keep beautifully in freezer if tightly wrapped. Baked logs can also be frozen. Defrost before slicing and rebaking. Large sugar crystals are great for decorating and are available in bakery supply stores.