Fig-Hazelnut Financiers

1. 1

   Heat oven to 400 degrees.

2. 2

   In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes.

3. 3

   Pour into a heatproof bowl and let cool.

4. 4

   (Do not scrape up any black bits from the bottom of the pot.)

5. 5

   In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt.

6. 6

   Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp.

7. 7

   Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes.

8. 8

   Beat in vanilla.

9. 9

   At this point, the batter can be refrigerated for up to 4 days.

10. 10

    Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.

11. 11

    Butter and flour nine 1/2-cup muffin cups.

12. 12

    Divide batter between cups and top each with a slice of fig.

13. 13

    Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes.

14. 14

    Cool on a wire rack before unmolding.

* Per serving · 4 servings · Values may vary.

No additional tips available.