Walnut financiers with peach jam

To prepare the walnut financiers with peach jam, melt the butter over low heat in a large pan 1, stirring with a wooden spoon until it turns dark: this will create brown butter, which is melted butter toasted to a hazelnut color to acquire a very particular aroma. Strain the brown butter into a small bowl with the help of a fine-mesh sieve 2 and let it cool. Toast the walnuts at 350°F (180°C) for 3-4 minutes on a baking sheet lined with parchment paper 3;

In a food processor, place the toasted walnuts and half the sugar 4, which will help absorb the oil released by the walnuts during grinding. Pulse intermittently (to prevent the walnuts from overheating) to obtain a flour 5. Add the almond flour to the mixer 6,

the all-purpose flour 7, honey 8, and then the cold (or at most slightly warm) brown butter 9.

Pulse the mixer to create a homogeneous mixture 10 and then transfer the batter into a bowl. In a separate container, separate the yolks from the egg whites, beating the latter with a pinch of salt 11: when the mixture becomes white and foamy, you can add the remaining sugar 12.

Add a small amount of the whipped egg whites 13 and mix with a spatula to soften the mixture; then add the remaining egg whites, mixing from the bottom up to avoid deflating them 14, until the mixture is smooth and homogeneous 15.

Place the batter in a piping bag without a nozzle, cutting a hole 16. Butter 8 rectangular molds measuring 3x2x1.5 inches (8x5.5x4 cm) and then fill them ¾ full with about 3.4 oz (95 g) of batter 17. Once finished 18, bake the financiers in a preheated static oven at 340°F (170°C) for 25 minutes (or 300°F (150°C) for 15 minutes if using a convection oven).

When the financiers are ready 19, take them out of the oven and let them cool slightly; then demold them and let them cool completely on a wire rack 20. Prepare the whipped cream: for this, it's important that the cream and all tools are well chilled, so you can place them in the refrigerator a few minutes before starting. Pour the fresh cream into the bowl 21 and beat it with the whisk, rotating always in the same direction.

Once ready 22, place it in a piping bag fitted with a star nozzle. After the necessary time, you can fill the financiers: make a small vertical cut along the long side without reaching the bottom, then gently open the treats 23; with a teaspoon, fill the inside with peach jam 24 (you can also use a piping bag without a nozzle, cutting a hole).

Garnish the top of the financiers with whipped cream (covering the filling slit) 25 and finish by distributing the slivered almonds 26: your walnut financiers with peach jam are ready to be served 27.