Hazelnut And Buckwheat Financiers With Figs Recipes

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HAZELNUT FINANCIERS



Hazelnut Financiers image

French cookies flavored with brown butter and ground nuts, financiers gained their name for their resemblance to gold bars (they are usually baked in rectangular pans). We formed oursin miniature tart pans, though mini muffin pans will work just as well.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

5 tablespoons unsalted butter, plus more for pans
1/2 cup unbleached all-purpose flour, plus more for pans
1/3 cup finely ground blanched hazelnuts (from about 1/2 cup whole), plus 24 whole, toasted, for garnish
1/2 cup sugar
1/2 teaspoon kosher salt
3 large egg whites
1 tablespoon brandy, Cognac, or rum
1/2 cup seedless apricot jam

Steps:

  • Preheat oven to 400 degrees. Brush 24 cups of mini tart pans with butter; dust lightly with flour, tapping out excess. Melt butter in a small skillet over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling skillet occasionally, until butter is browned and fragrant. Skim foam from top, leaving liquid butter behind; remove from heat and let cool.
  • Whisk to combine flour, ground hazelnuts, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in brandy. Pour in cooled butter, leaving any dark brown sediment in skillet; whisk to combine. Let batter stand at room temperature 20 minutes or, covered, up to 1 day.
  • Spoon 1 heaping teaspoon of batter into each prepared cup, filling each about two-thirds full. Place pans on baking sheets and bake, rotating halfway through, until a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to a wire rack to cool 10 minutes before unmolding.
  • Heat jam in a small saucepan over medium, stirring, until melted. Let cool 5 minutes, then brush some over each cake. Place 1 hazelnut on top. Cookies are best served the same day they are baked.

FIG-HAZELNUT FINANCIERS



Fig-Hazelnut Financiers image

Provided by Melissa Clark

Categories     weekday, dessert

Time 45m

Yield 9 cakes, 6 to 9 servings

Number Of Ingredients 8

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

SWEET FOCACCIA WITH FIGS, PLUMS, AND HAZELNUTS



Sweet Focaccia with Figs, Plums, and Hazelnuts image

This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert, side dish

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 18

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
1 tablespoon / 15 g organic sugar
Scant 3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
2 tablespoons / 30 grams organic sugar
3 tablespoons extra-virgin olive oil
3/4 cup plus 1 tablespoon / 100 grams unbleached all-purpose flour
1/2 cup / 60 grams fine cornmeal
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1/4 cup / 35 grams hazelnuts, skinned and halved (see note)
1 pound mixed fresh figs and plums, figs quartered, plums pitted and sliced in wedges
1 tablespoon / 15 grams organic sugar
1/4 teaspoon ground cinnamon

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x-17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip parchment over so the exposed side is oiled. Turn dough onto baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine chopped rosemary and olive oil for the topping in a small pan and heat just until rosemary begins to sizzle. Count to 30 and remove from heat. Swirl olive oil in the pan and pour into a small measuring cup or ramekin. Allow to cool.
  • With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place hazelnut halves in the indentations. Distribute the fruit evenly over the dough and drizzle on the oil and rosemary. Combine the remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over the fruit and dough.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 391 milligrams, Sugar 15 grams

FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE



Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle image

If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.

Provided by Sandra Garth

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 12h15m

Yield 12

Number Of Ingredients 14

24 vanilla sandwich cookies with filling
4 tablespoons butter, softened
8 ounces dried figs, roughly chopped, divided
1 ½ cups roughly chopped toasted hazelnuts, divided
3 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 ½ tablespoons all-purpose flour
⅔ cup sour cream
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon hazelnut liqueur
4 eggs
¼ cup honey
2 tablespoons bourbon

Steps:

  • Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
  • Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
  • Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
  • Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  • Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  • Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

Nutrition Facts : Calories 699 calories, Carbohydrate 71 g, Cholesterol 132.4 mg, Fat 43.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 18.5 g, Sodium 448.9 mg, Sugar 41.8 g

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.

HAZELNUT FINANCIER WITH PLUM COMPOTE AND CREME FRAICHE



Hazelnut Financier with Plum Compote and Creme Fraiche image

This cake is made from an unusual batter where ground hazelnuts, sugar and flour and a large quantity of brown butter are folded into egg whites that have been beaten with sugar. Of course, the egg whites fall and liquefy as the butter is folded in, but the financier rises well, nonetheless.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield Makes one 10-inch cake, about

Number Of Ingredients 17

1 cup whole natural hazelnuts, about 5 ounces
1 1/2 cups sugar
1 cup all-purpose flour (spoon flour into cup and level off with the back of a knife)
10 tablespoons (1 1/4 sticks) unsalted butter
2 tablespoons dark rum
2 teaspoons vanilla extract
1 cup large egg whites, about 8
Pinch salt
1/4 cup sliced or chopped hazelnuts, about 1-ounce
Confectioners' sugar for finishing
2 pounds prune plums
1 cup sugar
1/2 teaspoon lemon juice
3 tablespoons unsalted butter
1/4 cup water
1/4 teaspoon ground cinnamon
Creme Fraiche

Steps:

  • One 10-inch springform or layer pan, buttered and the bottom lined with a disk of parchment or waxed paper, or 12 4-inch individual pans, buttered. Set a rack at the middle level of the oven and preheat to 350 degrees. Place the hazelnuts and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter in a medium saucepan over medium heat. Continue cooking the butter until it colors slightly, swirling the pan to color it evenly. Remove from heat and add the rum and vanilla extract. Set aside to cool slightly. In a clean, dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the hazelnut and butter mixtures into the egg whites, 1/3 at a time. Begin with the hazelnut mixture and end with the butter. Pour the batter into the prepared pan or pans. Smooth the top and sprinkle with the sliced or chopped hazelnuts. Bake the financier for about 50 minutes until well risen and golden, about 30 minutes for the individual cakes. The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the hazelnuts on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar.
  • For the compote, rinse, pit and quarter plums. Combine sugar and lemon juice in a small pan and heat until sugar begins to melt. Stir occasionally until sugar turns to a deep amber caramel. Add butter and water carefully off heat to prevent splattering. Return to heat, bring to a boil and add plums. Simmer a minute or two, add cinnamon and cool. To serve, place a financier off center on a plate and spoon plum compote next to it. Top with Creme Fraiche.

FIG AND HAZELNUT TARTS



Fig and Hazelnut Tarts image

Fresh figs make these individual tarts moist and naturally sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

8 fresh figs, preferably Black Mission
1 1/2 cups skinned (6 ounces) hazelnuts, toasted
2 tablespoons all-purpose flour
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg
1 egg white
2 tablespoons unsalted butter, melted and cooled
1 tablespoon brandy
1/8 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
Non stick vegetable-oil spray

Steps:

  • Heat oven to 375 degrees. Cut 6 figs into 3/4-inch dice. Set aside in a bowl.
  • In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, brandy, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.
  • Spray four 3 3/4-inch (or one 8-inch) tart pans with vegetable-oil spray. Divide batter evenly among the pans. Cut remaining 2 figs lengthwise into 6 slices each. Arrange 3 slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes (for individual tarts or one large tart). Remove from oven and cool slightly. Remove tarts from pans, sprinkle with remaining sugar, and serve.

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