Preheat oven to 400°F. Line a baking sheet with parchment paper.
Quarter the figs and place into a bowl. Sprinkle with sugar and gently mix to combine.
Spread the figs over the prepared baking sheet, making sure to brush any leftover sugar over the figs.
Roast for 20-25 minutes, until the figs are soft. Set aside to cool while you prepare the financiers.
Financiers
Reduce the heat to 350F. Line the cups of 2 muffin pans with parchment paper cups or heavily grease assorted mini tart tins.
In a medium saucepan, heat the butter until completely melted and bubbly. Reduce the heart to medium and keeping simmering, swirling the pot from time to time. If the butter bubbles up, preventing you from seeing the colour changing, lift the pot from the heat for a few seconds until the bubbles recede; return pot to the heat. The butter is ready when the milk solids at the bottom of the pot turn brown and the butter gives off a nutty aroma. Pour the brown butter into a bowl, making sure to scrape all the caramelized bits, and let cool while you prepare the batter.
In a large mixing bowl, whisk the flours, sugars, aniseeds, and baking powder together. Add the egg whites and whisk until they are fully incorporated. The mixture will be thick and sticky. Whisk in the brown butter.
Drop 1 tablespoon of batter into each prepared muffin cup. Set 1 piece of fig onto each financier. Bake for 12 minutes, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan, and then transfer to a wire rack to cool completely.