Hazelnut-Brown Butter Cakes With Figs

By Sunset
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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

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