Process hazelnuts in a food processor until finely ground, about 30 seconds. Whisk flour, salt, baking powder and ground hazelnuts together in a bowl.

Beat butter and sugar on medium-high speed using an electric hand mixer or a stand mixer fitted with the paddle attachment for 3 minutes until pale and fluffy. Add egg, espresso powder and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Fold in dried figs. Transfer dough to counter and roll into a log about 11-inches long. Wrap well and refrigerate for 1-2 hours.Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Slice dough log into about ¼ inch rounds and place them about 1 inch apart on prepared sheets. Bake for 8-10 minutes until edges are slightly browned. Let cookies cool on sheets for 2 minutes, then transfer to wire rack to cool completely.Microwave chocolate chips in a bowl at 50% powder in 20 second increments with frequent stirring until melted. Drizzle chocolate over cookies and let set about 30 minutes before serving.