Hazelnut And Buckwheat Financiers With Figs

• 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)

1. Preheat oven to 350u0b0F. 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.
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.
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.
4. Reheat oven to 350u0b0F. 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.
5. Batter can be made 2 days ahead. Keep chilled.

skinon hazelnuts, powdered sugar, buckwheat flour, kosher salt, butter, egg whites, vegetable oil spray, wedges, sugar

Taken from www.epicurious.com/recipes/food/views/hazelnut-buckwheat-financiers-with-figs (may not work)