Fig-Hazelnut Financiers Recipe (2024)

I used almond flour and they turned out great!

These are delicious. Made with finely ground almond flour. Ripe figs cut in half (rather than thirds) better. Great texture. Wonder about adding a spoonful of fig jam under the fig? Or using Montmorency cherries? Will try the next time I make these.

I made my own hazelnut flour by processing whole hazelnuts with about a tablespoon of flour. 3/4 of my figs sank into the center but that could be because of the flour issue. Regardless, the 'surprise' fig in the center was still lovely. This flavor combo was absolutely delicious! Will definitely be making these again.

phenomenal recipe! I made half with peach and half with fig, used cupcake liners for easy cleanup. My fruit did sink to the bottom , next time I’ll bake for 2-5 min , then gently lay fruit on top and continue baking for 10-12 min, similar to what one does with a fruit tart. These are fluffy and the hazelnut complements the fruit beautifully. By the way I ground 1/2 cup of hazelnuts in my Ninja grinder , took all of 10 seconds , and voila : you have hazelnut flour!

This is amazing!!! I didn't have figs on hand so I used strawberry slices, pear slices and raspberries. All are great toppings, but the financier itself is sooo delicious. I used a french butter, so the nuttiness really shines. To avoid fruit pieces sinking, I baked for 6 minutes before putting the fruit on top.

I've made them twice in the last week, substituted almond flour. Nine in a half-cup muffin tin turn out too deep. The fig sinks and the edges too brown if the middle is cooked. 18 -20 mini muffins is about right.

I’ve made these a number of times, and they are always great- if figs aren’t yet in season, a tablespoon of fig jam works well as a substitute.

Replaced figs with blackberries and slivered almonds. Lovely. Cakes have a beautiful delicate texture. Delicious.

Knockout! The first batch was given to us yesterday by a friend. She used almond flour, but otherwise followed the recipe. Trader Joe's has roasted unsalted hazelnuts which whirl to flour in a trice - I used that. Some of my figs slid out of sight, but others looked just like the photo above. Mini muffin tins (less than 1/4 cup) cooked in about 18 mins on convection at 400. Could someone explain the food science that allows such an egg white mixture to sit overnight?

Mine were not nearly as sexy as the photo but tasted great! Suggestion if you want more decadence: add a scraped half vanilla bean to the batter. More punchy vanilla flavor.

Liked the results, but I feel the figs could use a bit of a punch. Maybe soak in Armagnac? I'll have to try it.

I've made them twice in the last week, substituted almond flour. Nine in a half-cup muffin tin turn out too deep. The fig sinks and the edges too brown if the middle is cooked. 18 -20 mini muffins is about right.

I cooked these for the suggested 15 mins and they weren’t anywhere near done. Took nearly 30 mins for them to set.

My batter was very wet after one egg, I used three. I used almond flour and gluten free flour. Came out very yummy!

This is amazing!!! I didn't have figs on hand so I used strawberry slices, pear slices and raspberries. All are great toppings, but the financier itself is sooo delicious. I used a french butter, so the nuttiness really shines. To avoid fruit pieces sinking, I baked for 6 minutes before putting the fruit on top.

These were phenomenal. I blitzed down hazelnuts for the flour, and I substituted 3/4 cup granulated sugar for the confectioners, as that too sweet; I added the sugar to the warm butter and whisked it just in case it affected the texture, but I think I'll eliminate this step next time.The only problem with the recipe is that we are shelter-in-place and the temptation to eat them all in one sitting is hard to resist.

My figs also got swallowed up by the batter. I will spread batter to all 12 muffin cups next time. They were still delicious! Dusted with a little confectioners sugar once cooled for appearance since I lost sight of the figs! We used 1/4 cup hazelnut flour, 1/4 cup almond flour and 1/3 cup AP flour. Next time I might try all almond flour and 1/2tsp of almond extract in place of half of the vanilla to mix it up. This family loves almond!

phenomenal recipe! I made half with peach and half with fig, used cupcake liners for easy cleanup. My fruit did sink to the bottom , next time I’ll bake for 2-5 min , then gently lay fruit on top and continue baking for 10-12 min, similar to what one does with a fruit tart. These are fluffy and the hazelnut complements the fruit beautifully. By the way I ground 1/2 cup of hazelnuts in my Ninja grinder , took all of 10 seconds , and voila : you have hazelnut flour!

I followed the recipe exactly, besides having to make the hazelnut flour myself by roasting the hazelnuts and and then grinding them in a food processor. the upper half of the financier turned out perfectly, but the bottom had an eggy dense texture. I had a similar result with the other NYT recipe for coconut financiers. Any suggestions why this eggy bottom may be happening?

These are delicious. Made with finely ground almond flour. Ripe figs cut in half (rather than thirds) better. Great texture. Wonder about adding a spoonful of fig jam under the fig? Or using Montmorency cherries? Will try the next time I make these.

I used almond flour and they turned out great!