Hazelnut-Brown Butter Cakes with Figs Recipe – Sunset Magazine

Ingredients

• 1/2 cup (1/4 lb.) butter
• 3/4 cup hazelnuts (about 4 oz.)
• 1/2 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 large egg whites, at room temperature
• 12 firm-ripe figs, rinsed, stem ends trimmed, and sliced lengthwise
• About 1/3 cup powdered sugar