1. Preheat your oven to 350°F (175°C) and thoroughly grease friand or muffin tins with extra melted butter.
2. Melt the unsalted butter over medium heat until it reaches a golden brown color and emits a nutty aroma. Strain and set aside to cool.
3. In a large bowl, sift the confectioner’s sugar and all-purpose flour. Add the almond flour and mix using your fingers to combine well.
4. In a separate bowl, whisk the egg whites with the orange blossom water until frothy. Add vanilla extract if using.
5. Make a well in the center of the dry ingredients, then pour in the egg white mixture. Stir lightly to combine.
6. Fold the browned butter into the batter until smooth.
7. Chop the figs into desired sizes or leave them halved, then gently fold into the batter.
8. Spoon approximately ⅓ cup of the batter into each prepared tin mold, tapping the molds lightly to release air bubbles.
9. Bake for 25 minutes until the friands are golden brown and a toothpick inserted into the center comes out clean.
10. Let the friands cool in the tins for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.