Fig-Hazelnut Financiers

• 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

1. Heat oven to 400 degrees.
2. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes.
3. Pour into a heatproof bowl and let cool.
4. (Do not scrape up any black bits from the bottom of the pot.)
5. In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt.
6. 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.
7. Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes.
8. Beat in vanilla.
9. At this point, the batter can be refrigerated for up to 4 days.
10. Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
11. Butter and flour nine 1/2-cup muffin cups.
12. Divide batter between cups and top each with a slice of fig.
13. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes.
14. Cool on a wire rack before unmolding.

butter, confectioners sugar, hazelnut flour, flour, salt, egg whites, vanilla, figs

Taken from cooking.nytimes.com/recipes/12719 (may not work)