Cinnamon Financiers with Figs

1. 1

   Preheat the oven to 350.

2. 2

   Butter 8 cups of a 12-cup muffin pan.

3. 3

   In a food processor, grind the almonds to a fine powder.

4. 4

   Transfer to a medium bowl and whisk in the confectioners' sugar, flour, cinnamon and a pinch of salt.

5. 5

   In a large stainless-steel bowl, beat the egg whites with a pinch of salt until soft peaks form.

6. 6

   Using a rubber spatula, gradually fold in the almond mixture and then the Calvados.

7. 7

   Gently fold in the melted butter and spoon the batter into the prepared muffin cups.

8. 8

   Bake for about 25 minutes, or until the financiers spring back when lightly pressed.

9. 9

   Transfer to a rack and let cool for 15 minutes.

10. 10

    Run a paring knive around the financiers and lift them out of the pan.

11. 11

    Set a warm financier on each plate.

12. 12

    Arrange 2 poached fig halves beside each financier, spoon a little of the port syrup over the figs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.