Hazelnut & Fig Financiers

Recipe: Hazelnut & Fig Financiers (adapted from Melissa Clark on NY Times)
1/2 cup butter (1 stick), and additional for greasing the pan
1 1/4 cups powdered sugar
12 cup toasted hazelnuts(or hazelnut flour)
1/3 all-purpose flour + 1 tablespoon(for hazelnuts)
Pinch of salt
4 large egg whites
1 teaspoon vanilla extract
3 ripe figs

Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook gently until it turns nut brown and smells toasted, about 5 minutes. Let cool.

In a food processor, add hazelnuts and 1 tablespoon of flour. Pulse until it resembles a coarse meal(do not let it turn into butter!).

In a large bowl, combine sugar, hazelnut flour, 1/3 cup all-purpose flour and salt. 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. Add browned butter(do not scrape up any black bits from the bottom of the pot) and beat on medium-high speed (or vigorously by hand) until smooth, about 2 minutes. Mix in vanilla.

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

Butter and flour eight 1/2-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding gently.


  1. I love the idea of using figs here! I haven't experimented with them much but have really been meaning to.

    1. While I love them fresh, they are even better when cooked! Hope you can try out the recipe. :)