FIG-HAZELNUT FINANCIERS

Fig-Hazelnut Financiers image

Provided by Melissa Clark

Time 45m

Yield 9 cakes, 6 to 9 servings

Number Of Ingredients 8

Ingredients

1/2 cup butter (1 stick), and additional for greasing the pan
155 grams confectioners' sugar (1 1/4 cups)
56 grams hazelnut flour (1/2 cup)
40 grams all-purpose flour (1/3 cup)
Pinch of salt
4 large egg whites
1 teaspoon vanilla extract
3 ripe figs

Steps:

Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Pour into a heatproof bowl and let cool. (Do not scrape up any black bits from the bottom of the pot.)
In a large bowl, combine sugar, hazelnut flour, 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 butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Beat in vanilla. At this point, the batter can be refrigerated for up to 4 days.
Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
Butter and flour nine 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.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 66 milligrams, Sugar 22 grams, TransFat 0 grams