Preheat oven to 325°. Beat first 5 ingredients at medium speed with an electric mixer 4 to 5 minutes or until creamy. Add hazelnuts and next 2 ingredients; beat just until blended. Drop by level teaspoonfuls 3 inches apart onto 2 parchment paper-lined baking sheets.
Bake at 325° for 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes; transfer to wire racks, and cool. Spoon about 1 tsp. fig preserves on half of cookies; top with remaining cookies.