If there was an Oscar nomination for homemade confectionery, then it would definitely get nuts cookies. This bakery has earned such recognition and its appearance, and taste, and ease of preparation. If you cook about the internal filling of nuts, then boiled condensed milk is an indisputable favorite, but the dough for nuts can be prepared according to different but equally tasty recipes.

Classic Nutshell Recipe

This cooking method was usually applied to pan forms for baking nuts on gas, which is why it is considered to be a classic, but it can be used for electric hazelnuts and for molds in the form of shells in which cookies are baked in the oven.

The composition of the classic test is as follows:

• 250 g margarine;
• 2 eggs;
• 100 g of sugar;
• 3-4 g of slaked soda;
• 390-420 g of flour.

How to knead the dough:

1. Melt margarine in a refractory container until liquid. Then let it cool slightly. Meanwhile, beat eggs with sugar well.
2. Combine the egg mixture with liquid margarine and hydrated soda, stir the composition to the most uniform state. Then mix the flour in small portions.
3. The result should be a greasy and very soft dough. To make it easier to work with, the resulting mass can be put in the refrigerator for about half an hour.

An important point is determining the right amount of dough for one half of the shell. This can only be done empirically, but don’t be upset if the dough has gone beyond the edges of a miniature “container”. It is simply gently cut with a knife from the finished halves, and then added to the cream along with the nuts.

The classic stuffing of nuts cookies is a cream of boiled condensed milk and butter, which can be varied a little by adding chopped nuts (walnuts, peanuts or others), crumbs from the halves of the cookie and even dried fruits (dried apricots, prunes and raisins).

Recipe for electric hazel

For hazel, working from an electric network, you can use batter, filling them with grooves for nutshells by about 2/3 of their volume.

To make a liquid batch, it is necessary to prepare:

• 200 g of soft butter;
• 200 g of granulated sugar;
• 5 eggs;
• 3.5 g of salt;
• 130-150 g of flour.

The sequence of actions:

1. Beat soft butter for several minutes with sugar. Then reduce the rpm speed to a minimum, and mix chicken eggs into the oil mixture one at a time.
2. Salt the flour and mix with the liquid components of the dough. This can also be done with a mixer at minimum speed. The resulting test must be allowed to stand for 20 minutes, then you can immediately start baking.

Nuts according to this recipe turn out to be very tasty and crunchy, but after they are filled with cream and allowed to lie down a bit, they become much softer and more tender. To prevent cookies from getting too soft, do not use too thin a cream. Ideal - boiled condensed milk with butter.

Sand base for baking

For cookies, nuts are used mainly shortcrust pastry in one form or another of its variations.

Very tasty, with a delicate honey aroma, it turns out shortbread dough mixed from:

• 1 eggs
• 60 g of sugar;
• 30 g of honey;
• 150 g of melted margarine;
• 4 g of soda, slaked vinegar;
• 350 g of flour.

How to knead honey for nuts:

1. If necessary, heat the honey to a liquid state and beat with sugar and a fresh egg. Pour liquid margarine into this sweet mass and send slaked soda here. Stir all the ingredients quickly.
2. Next, sift and mix the flour in several portions in the dough. The resulting mass should be very ductile and soft, but well behind hands.

According to this recipe, nutshells are baked literally for one and a half minutes, after cooling, they retain their softness and honey aroma. Ready cookie halves are filled with cream and combined in pairs.

How to make Choux Dough

Not having among your kitchen appliances a baking dish for nuts, you can treat homemade sweet tooth with sweets from custard dough. In this case, the products are formed with an ordinary teaspoon soaked in water.

For a serving of 30 nuts for custard dough you will need:

• 180 ml of water;
• 100 g butter;
• 2 g of salt;
• 200 g of flour;
• 5 large eggs.

Dough kneading algorithm:

1. Cut the butter into small cubes, put in a saucepan with a thick bottom and walls, add salt and pour water. After that, send the container to the fire and bring its contents to a boil.
2. Into actively gurgling liquid in one go introduce sifted flour. Continuously stirring everything, brew the dough until it gathers in a lump and a thin flour film appears on the walls of the container.
3. Brew the base to cool to 60 degrees, then mix chicken eggs into it one at a time. After this, you can begin to form and bake nuts. The oven temperature should be equal to 220 degrees, and the duration of the heat treatment - 30-35 minutes.

Ready nuts through a puncture are filled with cream from a confectionery syringe, dipped in hot sugar fudge and crushed in chopped nuts. As a filling, you can take boiled condensed milk or any other type of cream.

Cooking on mayonnaise

In the recipe of the test from the Soviet childhood, margarine is used as the main ingredient. This is due to the total deficit that prevailed at that time. This fact became the main factor, as a result of which there appeared a dough on mayonnaise.

By the way, here is a very good option:

• 1 egg
• 100 g of sugar;
• 200 g mayonnaise;
• 5 g of vanilla sugar;
• 3.5 baking powder;
• 3 g of salt;
• 120-130 g of flour.

Kneading the dough:

1. Grind the egg with sugar (including vanilla) until smooth, add mayonnaise to this mixture and carefully mix everything.
2. Sift flour together with salt and baking powder. Place these bulk components in a liquid base. The dough should be a little thicker than for fritters, and slowly drain from a spoon.

The finished product also needs to be allowed to stand for a while (within 20-25 minutes), and then you can heat the hazel and start baking.

No eggs added

If you want to enjoy delicious nuts, and there are no eggs in the refrigerator, a recipe for a delicious shortcrust pastry for baking without eggs will help:

• 120 g butter (margarine);
• 50 g of sour cream of any fat content;
• 50 g of white crystalline sugar;
• 3.5 g soda;
• 240 g of flour.

How to make dough for nuts without eggs:

1. All ingredients must be removed from the refrigerator in advance, allowing them to calmly warm to room temperature. First, mix the sour cream with soda, so that the reaction begins. Grind the butter, heated to a creamy softness, with sugar.
2. After this, it remains only to alternately combine the oil, sour cream and flour. At the end of all the manipulations you will get the usual soft shortbread dough that is in no way inferior to that prepared according to the classic recipe.

To make the finished shortcake nuts crunchier, part of the flour in the recipe can be replaced with corn or potato starch. The proportion of starch with respect to flour should be approximately 1/5 of the total composition.

Dough for hazel nuts in gas

To make delicious nut cookies with condensed milk, using a form or a frying pan for a gas stove, you can use the classic dough recipe or make a batch on sour cream.

The cookies are softer if you take:

• 2 eggs;
• 50-100 g of sugar;
• 100 g sour cream;
• 100 g butter;
• 5 g of slaked baking soda;
• 325-390 g of flour.

Working process:

1. Without dividing the eggs into yolks and proteins, froth them with sugar, put sour cream and continue whipping. Next, add melted butter and soda neutralized with lemon juice to the dough.
2. When all the components are thoroughly mixed, it remains only in three to four doses to mix the flour. The mass should not become too steep - it will be possible to pinch off a piece from it and form a ball from it.

Although the dough contains a sufficient amount of fat, the pan before the first batch of shells should nevertheless be treated with oil, well going through all the bulges and indentations.

In the end, it is worth saying a few words about the filling. If the hostess decided to include walnuts in the composition of boiled condensed milk cream, then they need to be slightly fried in a dry frying pan and grind in a meat grinder. You can stick in the center of each nut one whole peanut or hazelnut kernel. In the case when condensed milk is not at hand, you can fill the nuts with any fruit jam. A slightly liquid product is easy to thicken with nut crumbs or chopped scraps of uneven edges of the shells.

Nuts with condensed milk are the best, as it is checked more than once. Over the years, this recipe has been passed from generation to generation from mother to daughter. The nuts are tender, crunchy, crumbly, and the filling is thick, and perfectly glues two halves of cookies. This can be prepared only exclusively in hazel for gas stoves or electric hazel. For the filling, you need to use a thick, boiled condensed milk, otherwise it will leak out and ruin the appearance of the nuts. You can add a piece of butter to the condensed milk, as well as chopped walnuts or crumbs and cookie cuttings. So, the filling will turn out thicker, and the nuts are more satisfying. Step by step preparation of nuts with condensed milk with a photo   Useful for making a special dessert for children's parties, weddings and other celebrations. Your guests will eat these cookies on both cheeks!

Ingredients for Condensed Nuts

Step by step preparation of nuts with condensed milk with a photo

1. Beat with a mixer or mash the softened butter with sugar with a fork.
2. Insert two eggs, slaked soda with vinegar. You can use baking powder instead of soda.
3. Add the sifted flour and knead the soft dough.
   
4. Now you can make blanks. If you have an assistant, you can fry nuts, and your partner to mold balls. If you work yourself, it’s better to stick the balls in advance, as they are quickly fried, and you will not be in time, everything will be cooked quickly.
5. About 6 g of dough or ¾ teaspoon goes for one nut.
6. You can make one ball and conduct an experiment, the test should not be much, since it will spread, and not enough, because the nuts will turn out to be leaky.
7. When you stick the balls, cover them with cling film to prevent them from weathering.
   
8. Glow hazel, and only then put a ball in each well. Press the lid very well so that the nut has a recess and the dough spreads.
9. Fry first on one side, about 1-2 minutes, and then on the other. Do not overdo it so that the nuts do not turn out to be burnt.
   
10. Remove excess edges from nuts, they can be used for filling.
    
11. If you bought fresh condensed milk, it should be made from natural milk. If vegetable fats are present there, it will not become thick during cooking - this is worth considering.
12. Condensed milk is boiled directly in the bank, over low heat for 1.5-2 hours.
13. Lower the jar in cold water, and then put on fire. You can buy ready-made boiled condensed milk or toffee.
14. Mix boiled condensed milk with butter, chopped breadcrumbs or walnuts.
    
15. Start each half nut with condensed milk.
    
16. Lubricate the edges of the nut and glue both halves.
    
17. Fold in a container or bowl and cover.

Buying such a treat - fresh, made from high-quality products, is almost impossible, so all your efforts to prepare nuts are not in vain. Bon Appetit!

A treat familiar from childhood - nuts with condensed milk, is prepared very simply and quickly, but only if there is a special metal form - hazel. Perhaps that is why it is time to visit your grandparents, mothers or other relatives and try to find in their bins this wonderful device from the Soviet past. So, the recipe for nuts in the Soviet hazel with boiled condensed milk. We will cook on a gas stove, I have not tried to bake them on an electric one, try, most likely it will work out too.

Ingredients

• For the test:
• creamy margarine - 200 grams,
• fresh chicken eggs - 2 pcs.,
• granulated sugar - 1 cup,
• baking soda - 0.5 teaspoon,
• apple cider vinegar - 1 teaspoon,
• wheat flour - about 3 glasses.
• For filling:
• boiled condensed milk - 350 grams,
• butter - 150 grams,
• walnut kernels - 100 grams.

1 - condensed milk is simmered for 2 hours. The jar of milk should be completely covered with water during the entire cooking time. By the way, it is necessary to boil condensed milk in advance, so that by the time the filling is cooked, it has completely cooled;
2 - walnuts before laying in the filling must be fried in a pan, peeled and chopped in a blender or finely chopped with a sharp knife;

3 - margarine for the preparation of dough and butter for the filling must be removed in advance from the refrigerator so that they are warmed to room temperature.

Prepare the dough for nuts in hazel on gas. Carefully rub the soft margarine with sugar.

Beat raw eggs, add 2 tablespoons of flour (of its total amount) and mix.

Pour most of the flour, add the slaked soda with vinegar, and carefully knead the dough with a spoon.

Sprinkle flour on a wooden surface, lay out the dough and knead it a little more with your hands to make it soft and plastic. Wrap a ball of dough with foil and place it in a cold place for 30-40 minutes.

While the dough is cooling, prepare a cream filling, for which combine and carefully mix soft butter, boiled condensed milk and chopped walnuts.

Divide the chilled dough into small lumps and roll neat balls with a diameter of about 1.5 cm from each of them. The size of the flour balls should correspond to the holes in the mold for making nuts.

Carefully grease the entire surface of hazel (upper and lower parts) with margarine or butter. Preheat the mold on the stove and put the required number of flour balls (9 pieces) into its recesses. Close the hazel nut tightly and set the gas on medium heat. First, the hazel nut is laid one side down, and after 1-1.5 minutes, turn the mold on the other side.

Important! Soviet hazel thing is heavy, be careful when cooking, do not burn yourself.
Slightly open the hazel nut and, if the nuts are already sufficiently fried, then gently tuck them with a knife and put on a plate to cool.

In the cooled shells of nuts, break off the extra edges of the baked dough, and then fill each of them with cream.

Squeezing lightly, connect the halves and set aside for a while so that they stick together well. Everything, refreshment is ready - you can eat nuts right away, but it’s better to let them brew for a couple of hours at room temperature and soak in cream.

Ingredients: - 250 g butter; - 2 chicken eggs; - 3 tbsp. flour; - 0.5 tsp soda topped with vinegar; - 0.5 tsp salts; - 5 tbsp Sahara.

Leave the butter at room temperature for 40 minutes, then mix thoroughly with half measured sugar until smooth. Break the eggs, separate the yolks from the proteins and rub them with the remaining sugar and salt. Combine the butter and egg mixture and mix. Beat the whites, add slaked soda and put in the butter and egg mass. Again, mix everything well with a broom or mixer, add the sifted flour and knead the dough for several minutes until it becomes elastic.

Prepare a mold for nuts and coat it with vegetable oil using a cooking brush. Roll the dough into a sausage, cut into pieces no larger than a walnut and roll them into a ball. Place the resulting koloboks in each cell of the form, close it and place it on the burner. Bake the shells for about 7 minutes on each side. Periodically slightly open the hazel nut to monitor the color change of the dough. As soon as it is browned, remove the dishes from the stove. Gently place the finished halves of the nuts on a tray and leave to cool completely.

Sweet Nuts: Shortcrust Pastry No. 2

Ingredients: - 200 g butter; - 4 eggs; - 150 g sour cream; - 2 tbsp flour; - 2 tsp Sahara; - a pinch of salt and soda.

Melt the butter and mix it with sour cream and beaten eggs, as well as sugar, salt and soda. Sift the flour and pour it in small portions into the liquid mass, without ceasing to stir it with a spoon. The dough will be sparse, but not too thin. Lay it in the dimples of the form with a tablespoon, close, press and bake the nuts until tender.

Sweet Nuts: Topping and Filling

Ingredients: - 1 can of condensed milk; - 100 g of butter.

In order for homemade filling of sweet nuts to be truly delicious, it is better to cook condensed milk on your own. It turns out more saturated, dense and "chocolate"

Put the softened butter in the mixer bowl. Beat it by adding boiled condensed milk with a tablespoon. In the finished cream, if desired, you can mix 1-2 tbsp. cocoa powder, a spoonful of coffee liquor or crumble walnut kernels. Fill them with shells and glue them in pairs. Serve nuts with hot tea or coffee.

This cookie comes from childhood. It doesn’t need any advertising and presentation - we remember nuts cookies with delicious shortcrust pastry and boiled condensed milk. They were baked in a special pan on an ordinary gas stove. Later they began to produce more advanced devices in the form of electric furnaces, such as waffle irons. They were adapted for baking two types of cookies - hollow for further filling with cream or other filling, as well as full. Of course, the best option was stuffed cookies.

Cooking according to the old recipe

Let's start with the test right away. Dough for nuts cookies is made of sand or semi-sand. A recipe has always been attached to the pan for baking - this manual, which has turned yellow from time to time and numerous stains of margarine, is still kept by many to this day, because it provides verified guest proportions of the dough.

Here's what one, the most commonly used today, looks like. We will prepare:

• a couple of glasses of wheat, good quality flour;
• a pack of creamy margarine;
• a pair of medium-sized eggs;
• half a glass of sugar;
• a pinch of salt;
• a little soda, literally a quarter of a small spoon;
• vanillin.

Cooking:

1. Melt the margarine.
2. Stir salt, sugar, vanilla and grind with eggs.
3. Add the egg mixture to the melted margarine and add the baking soda quenched in a teaspoon of vinegar.
4. Add the sifted flour in small portions to the mixture and knead the dough.

Important! This dough is called sand, but it differs from the classic recipe in that melted margarine is introduced into its composition.

If you mix the ingredients with planed margarine, then the flour will be less, the products will be less durable and crumbly. Since the nuts are to be filled, they are made more dense, therefore margarine is also used pre-melted.

The dough should be placed in a third, firmly pressing the halves of the pan during baking. This is to keep the cookies in shape, and the excess can be removed with a knife.

Remove the finished halves of the nuts, cool and fill with jam, boiled condensed milk or any cream.

Classic recipe

And here is a classic recipe for the famous nuts with condensed milk.

• From the above set of products you get 60 products, or 120 halves of future nuts. We take:
• flour - 400 g;
• butter (or margarine) - 260 g;
• vanilla sugar packet;
• granulated sugar - 100 g;
• 2 eggs;
• baking powder - a quarter of a teaspoon;
• for cream, a jar of boiled condensed milk and a good handful of chopped nuts.

Working process:

1. Separate the yolks from the proteins.
2. Add sugar to the container with the yolks, mix well.
3. Mix the sifted flour with sugar and vanilla, add baking powder, mix again and knead the dough, adding chopped soft butter.
4. Beat foam in a container with proteins.
5. Add beaten egg yolks with sugar to the dough. Mix.
6. Last but not least, protein is introduced into the dough, so that in the end it turns out a slightly sticky and uncooked dough.
7. By this time, the electric hazel or the one that cooks on the stove should be well heated. The molds need to be slightly greased with vegetable oil, after which you can begin to bake. Wetting your hands in water, tear off pieces of dough, roll up balls and put into molds.
8. Close and press parts of the mold tightly. The heating time of each side is determined empirically. Usually three minutes is enough to bake the workpiece.
9. After removing the product, put it on the board and cut off the excess around the edges. Do not discard these pieces, but grind them and add to condensed milk. We add a handful of walnuts or any other nuts there.
10. Fill the nuts with the filling, connect the halves - your cookie nuts with condensed milk is ready!

This we talked about how to cook a treat in hazel. It can be electric, but baking in the form of gas has become even more widespread. But what if there is no finished form at hand?

In the oven

Hazelnuts are prepared hollow, which is convenient for starting. But if there is no form, then quite tasty cookies can be baked in an ordinary oven. To do this, the dough simply rolls into small, walnut-sized balls. They are laid out on an oiled baking sheet and baked. Then they take out the balls, cut them into halves, carefully take out part of the middle and begin.

In the oven, you can bake nuts in special oval tins. They require a special dough:

• 1 pack of oil;
• half a glass of granulated sugar;
• 3 cups of wheat flour;
• 1 egg
• teaspoon of baking powder;
• condensed milk.

Beat sugar and egg well with a mixer, add a mixture of flour and baking powder. Knead soft dough, from which to nip off the pieces and neatly, but firmly, lay out your hands on the tins. The middle should not be filled. Oven nuts need to be at a temperature of 180 degrees for ten minutes. Next, the workpieces are anointed with cream and combined.

Cookies in the form of gas

Another recipe for cooking on a gas stove. This is the same delicacy, but the dough in it turns out to be thick and not too dense - for those who like a lot of filling and a little dough in the product.

Products:

• a pair of eggs;
• 350 g butter, including 100 g will go to cream;
• granulated sugar - 200 g;
• half a teaspoon of soda;
• a pinch of salt;
• flour - 3 cups;
• half a teaspoon of table vinegar;
• a jar of cooked boiled condensed milk for cream and 150 g of nuts.

Working process:

1. Melt the butter (250 g).
2. Pour sugar into it.
3. As it cools slightly, add salt and eggs. Mix.
4. We pour flour in several steps. In the meantime, we will extinguish the soda in vinegar and also add with the flour.
5. The dough comes out not very steep and does not stick to hands at all.
6. Then bake, as described above.
7. For a cream with a blender, grind nuts, add the leftovers from nuts, butter and condensed milk.
8. Fill the halves with cream and combine. Sprinkle a little powdered sugar.

Delicate recipe for nuts with condensed milk

Gently and crumbly, if you take the following dough:

• half a glass of sugar;
• 200 g butter;
• three yolks;
• a quarter of a teaspoon of soda (extinguish it in a teaspoon of diluted vinegar);
• 3 cups of flour (well, if you take a tablespoon of flour from the norm and replace it with the same amount of potato starch).

Soften warm oil, but do not melt! Add sugar to it and, grinding, add the yolks. Then comes slaked soda and flour. After kneading the dough, put it in the refrigerator for 20 minutes, and after that you just have to roll it into a layer and cut out a glass of mug. They are laid out in forms and cut off the excess with a knife. Oven in ovens in molds. Then start with any cream or condensed milk.