Fig Hazelnut Financiers Recipes

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HAZELNUT AND BUCKWHEAT FINANCIERS WITH FIGS



Hazelnut and Buckwheat Financiers With Figs image

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

Yield Makes 6 large or 12 small financiers

Number Of Ingredients 9

3/4 cup skin-on hazelnuts
1 1/4 cups powdered sugar
1/3 cup buckwheat flour
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
4 large egg whites
Nonstick vegetable oil spray
3 fresh or dried figs, cut lengthwise into 6 wedges (optional)
Demerara or raw sugar (for sprinkling)

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a large rimmed baking sheet until skins are slightly darkened and split, 12-15 minutes. Let cool, then bundle in a kitchen towel and rub vigorously to remove skins (there will definitely be some stubborn pieces that refuse to come off-do what you can). Transfer to a food processor and pulse until finely ground. Whisk hazelnuts, powdered sugar, buckwheat flour, and salt in a medium bowl to combine.
  • Cook butter in a small saucepan over medium heat until it foams, then browns (be careful not to let it burn), 5-7 minutes. Let cool slightly.
  • Whisk egg whites in a medium bowl until foamy (you're not trying to create volume; you just want to break them up), then whisk into dry ingredients. Whisk in brown butter. Cover and chill batter until firm, at least 2 hours.
  • Reheat oven to 350°F. Generously coat six 4-oz. fluted financier molds or a standard 12-cup muffin pan with nonstick spray. Divide batter among molds (use about 1/3 cup batter per mold, or 2 mounded Tbsp. if using a muffin pan). Top with figs (if using) and sprinkle with demerara sugar. Bake until tops are browned and edges are firm, 20-25 minutes. Transfer pans to a wire rack and let financiers cool 10 minutes in pans before turning out onto racks. Let cool completely.
  • Batter can be made 2 days ahead. Keep chilled.

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