These easy-to-make hazelnut financiers have crunchy edges and a nutty, tender crumb. Topped with maple-infused roasted figs, they’re simply irresistible.
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Sometimes a recipe appears the moment I spot a perfectly ripe piece of fruit. That’s exactly how these financiers came about after I stumbled on an inexpensive crate of fresh figs. Figs inspired the entire treat: their jammy sweetness pairs beautifully with maple and hazelnut, so I decided to build a financier around them.
Financiers are deceptively simple little cakes. The base batter comes together quickly — ground nuts, a little flour, sugar and egg whites — and the technique is straightforward. For these financiers, I use hazelnut flour for a rich, nutty foundation and brown butter for an extra layer of toasty aroma that pairs beautifully with roasted figs and maple.
Roasting the figs with a touch of maple syrup is the only step that requires a bit of planning, and it’s worth every minute. The figs emerge soft and jammy, with concentrated sweetness and a delicate maple note that makes them a perfect topper for each financier. These roasted figs are also fantastic on salads, with cheese, or spooned over yogurt.
Browned butter is the small technique that makes a big difference. It’s simple to make: melt unsalted butter, let the milk solids turn a light golden-brown while stirring or swirling, then remove from the heat. The resulting beurre noisette delivers a warm, nutty aroma that complements hazelnuts and maple syrup perfectly. If you prefer, you can use melted butter, but you will miss that extra depth of flavor.
Because these financiers contain sticky ingredients — maple syrup on the figs, nut flour, sugars and egg whites — they can cling to baking pans. I line muffin cups with parchment paper liners for easy unmolding and to preserve the crisp, buttery edges that make financiers so addictive.
These Maple-Roasted Fig and Hazelnut Financiers are best the day they’re baked, when the contrast between crunchy edges and a moist, nutty center is at its peak. They’re ideal for sharing: eat as many as you can and gift the rest — friends will be asking for your next batch in no time.
If you need to store them, refrigeration works well but use an open container. Figs hold a lot of moisture, so an airtight container will soften the crisp edges quickly. Keep the financiers in the fridge for up to three days in an open container and bring them back to room temperature before serving for the best texture.
VIDEO: How to make brown butter
Brown butter (beurre noisette) is an easy French technique that adds intense, nutty flavor to both sweet and savory dishes. If you haven’t made it before, look for a short demonstration video to guide you — the process is quick, forgiving, and transformative for recipes like financiers.
Maple Desserts & Treats Cookbook
If you love maple, consider exploring a collection focused on maple-forward desserts and treats. A dedicated cookbook or ebook with maple recipes gathers ideas and techniques that make the most of maple syrup’s flavor, from classic confections to inventive modern desserts.
Maple-Roasted Fig and Hazelnut Financiers
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Servings: 24 financiers Author: Marie Asselin
Ingredients
For the Maple-Roasted Figs
- 6 plump, fresh figs
- 2 tbsp pure maple syrup
For the Hazelnut Financiers
- 1/2 cup (115 g) unsalted butter
- 1 cup hazelnut flour / hazelnut meal (lightly spoon into the cup; do not pack)
- 1/2 cup all-purpose flour
- 1/2 cup granulated maple sugar or 1/2 cup (100 g) cane sugar
- 1/2 cup packed brown sugar
- 1/2 tsp baking powder
- 4 egg whites (or boxed egg whites)
To Garnish (optional)
- Toasted hazelnuts, coarsely chopped
Instructions
- Roast the figs: Preheat the oven to 400°F (200°C). Quarter the figs and arrange them on a parchment-lined baking sheet. Drizzle and brush them with maple syrup. Roast 20–25 minutes until softened and slightly dried. Cool while you make the batter.
- Prepare to bake: Reduce oven temperature to 350°F (175°C). Line two 12-cup muffin pans with parchment cups or liners for easy unmolding. If you have a single pan, bake in two batches.
- Brown the butter: Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn light brown and the butter gives off a nutty aroma. Remove from heat and cool completely.
- Make the batter: In a large bowl, whisk together ground hazelnuts, flour, both sugars and baking powder. Add the egg whites and whisk until incorporated and the mixture is thick and slightly sticky. Stir in the cooled brown butter. The batter can be refrigerated in an airtight container for up to 2 days.
- Fill and bake: Drop about 2 tablespoons (30 ml) of batter into each prepared muffin cup. Top each with a piece of maple-roasted fig and, if desired, a sprinkle of chopped toasted hazelnuts. Bake about 15 minutes, rotating the pan halfway through, until edges are golden. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
- Storage: These financiers are best fresh. To keep for a few days, refrigerate in an open container for up to 3 days and return to room temperature before serving to preserve texture.
Did you make this?
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