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.
Adapted from Everything I Want to Eat: Sqirl and the New California Cooking. Copyright 2016 by Jessica Koslow. Published by Abrams Books.
Recipe information
Yield
Makes 6 large or 12 small
Ingredients
¾
1¼
⅓
¾
½
4
3
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. 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.
Step 2
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.
Step 3
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.
Step 4
Reheat oven to 350°. Generously coat six 4-oz. fluted financier molds or a standard 12-cup muffin pan with nonstick spray. Divide batter among molds (use about ⅓ 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.
Step 5
Do Ahead: Batter can be made 2 days ahead. Keep chilled.