How to cook nuts with condensed milk without nuts. Nuts with condensed milk - a classic recipe in a nut maker on gas. Modern recipe for “Nuts” cookies with condensed milk

A delicacy familiar from childhood - nuts with condensed milk - is prepared very simply and quickly, but only if you have a special metal mold - a nut shell. This is probably why it’s time to visit your grandparents, mothers or other relatives and try to find this wonderful device from the Soviet past in their bins. So, the recipe for nuts in a Soviet nut bowl with boiled condensed milk. We will cook on a gas stove, I haven’t tried baking them on an electric one, try it, it will most likely work out too.

Taste Info Cookies

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 cups.
• For filling:
• boiled condensed milk – 350 grams,
• butter – 150 grams,
• walnut kernels – 100 grams.

1 – condensed milk is simmered over low heat for 2 hours. The can of milk must be completely covered with water throughout the entire cooking time. By the way, condensed milk should be boiled in advance so that by the time the filling is prepared it has time to cool completely;
2 – before adding walnuts to the filling, you need to fry them in a frying pan, remove the skins and grind them in a blender or finely chop them with a sharp knife;
3 – margarine for preparing the dough and butter for filling must be removed from the refrigerator in advance so that they warm up to room temperature.

Let's prepare the dough for the nuts in a nut maker on gas. Carefully grind soft margarine with granulated sugar.


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


Add most of the flour, add soda slaked with vinegar and mix the dough thoroughly with a spoon.


Sprinkle flour on a wooden surface, turn out the dough and knead it a little more with your hands until it becomes soft and pliable. Wrap the dough ball in film and place in a cool place for 30-40 minutes.


While the dough is cooling, prepare the cream filling by combining and thoroughly mixing soft butter, boiled condensed milk and chopped walnuts.


Divide the cooled dough into small lumps and roll out 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 the hazelnut (top and bottom) with margarine or butter. Heat the pan on the stove and place the required number of flour balls (9 pieces) in its recesses. Close the hazelnut tightly and set the gas to medium heat. First, lay the hazelnut one side down, and after 1-1.5 minutes turn the mold over to the other side.


Important! Soviet hazelnut is a heavy thing, be careful when cooking, don’t get burned.
Open the nut rack slightly and, if the nuts are already sufficiently roasted, carefully pick them out with a knife and place them on a plate to cool.


In the cooled nut shells, break off the excess edges of the baked dough, then fill each of them with cream.


Using light pressure, connect the halves and set aside for a while so that they stick together well. That’s it, the treat is ready – you can eat the nuts right away, but it’s better to let them sit for a couple more hours at room temperature and soak in the cream.

Glad to meet you on the blog pages))

Look how yummy I am with today - a recipe for nuts with condensed milk in a nut bowl. And in the hazelnut tree from the times of the USSR))

If anyone still has these or has similar ones, but more modern, take them out and we’ll bake them :)

In our house, everyone loves these nuts very much, from the youngest daughter to the mother, and now they love them just as much as many years ago, despite the fact that there are ten times more goodies in stores. Although, in principle, they prefer homemade baked goods to store-bought ones)

The recipe for nuts with condensed milk, according to which I prepare them, I would classify as a classic one, if only because it is many, many years old, I don’t even remember where it came from, and since we weren’t spoiled with products back then, it is prepared from a very simple classic set products, but the result is always delicious.

The only thing I will warn you about is that the dough for the nuts is shortbread and the nuts turn out crispy, so if you prefer soft ones, then: either look for another recipe, or do not press the nut too hard during baking to get thick-walled nuts, or just then put it in a bag, tie it and let them soften up 😉

In general, on the blog there are several options for “soft” baked goods, although not individually baked goods yet, but in the form of cakes, I can recommend, for example, trying them.

Nuts with condensed milk classic recipe

We will need

A very simple set of products.

For the test:

For cream:

Preparation

Melt the margarine, cool, stirring and adding the remaining ingredients one by one.

Roll the dough into small balls, place them in a nut pan heated on gas, pressing well and bake on both sides.

Using a knife, cut off excess dough from the baked halves, fill them with condensed milk and glue them together.

Nuts with condensed milk, classic recipe in a nut pan, cooked on gas, step by step

As usual, more details in pictures and with comments.

First we make the dough for nuts with condensed milk for nut nuts on gas, I show you step by step.

Melt the margarine in the microwave or on gas, whichever is more convenient for you.

Please note that the weight of margarine in a pack may vary, before all the packs were only 250 grams, but this time I had 230 grams. The amount of flour that goes into the dough also depends on the amount of margarine.

Add the remaining products one by one.

I add sugar to the still warm margarine so that it dissolves easily.

A spoonful of sour cream.

Eggs. Just stir without beating.

Flour. Its quantity depends, as I already wrote, on the weight of the margarine, the size of the eggs and the quality of the flour itself. This time I got about 800 grams. But in general, look at the consistency of the dough, it should be soft, plastic and not stick to your hands, don’t be afraid, it’s difficult to spoil it.

Soda slaked with vinegar.

Knead first with a spoon, then with your hands, the dough is easy to knead.

Let's get straight to baking. Look what a rarity I have))

The hazel tree has been through fire and water, and I’m not going to change it yet, although I must admit that the “internal filling” is not the best. Delights in the form of squirrels and mushrooms are very difficult to bake, they break all the time, require some kind of complicated dough layout... therefore, due to the “downtime” of half the mold, baking takes longer than it should.

Turn on the gas, make the flame a little less than medium.

We heat the hazelnut, do not lubricate it with anything! the dough contains enough fat to not stick.

Make small balls and place them in molds. If you can involve your family in the preparation, great, things will go much faster, since they can be entrusted with making the dough balls.

Close the form and press well.

The amount of pressure determines how thin the nut halves will be. I like it thin and crispy, so I press it quite hard, when it’s a little baked, you don’t have to press it anymore, but just leave it on the gas. But when I turn the hazel tree over, I put something heavy on it, for example a pan of water.

Place from the mold into a wide bowl.

I can’t guess exactly how much dough needs to be put in so that production is waste-free, so there is often excess on the edges. I try to cut it off as soon as the halves cool down.

There are so many of them. A lot and beautiful))

Now for the filling. This time I cooked the condensed milk myself, the child said that it turned out tastier this way than the already prepared boiled one))

My recipe says 1 can of condensed milk, and before I somehow managed to stretch it to cover all the nuts, but now even two are not enough)

You can, of course, prepare a delicious ordinary cream of condensed milk + butter, but I don’t like this option for a very significant reason, you get a lot of nuts, and simply storing them on the table with the filling will not work out of such a cream, due to the presence of butter it will quickly spoil, you will have to put in the refrigerator, which will cause the nuts to lose their taste. But only with boiled condensed milk can they be stored at room temperature for quite a long time. So the option of cream with butter is for a large family whose baking does not last more than one evening 😉

So that the crumbs from the cut edges do not go to waste, I usually crush them and add them to condensed milk, then I get much more filling, but this does not affect the taste. Now some of the nuts were made only with condensed milk, and some with crumbs.

Some sweets are those that are familiar and loved from childhood. A dessert like nuts is a recipe passed down from generation to generation to please both adults and little family members. They can be served both at the holiday table and as a treat for yourself on weekdays.

How to cook nuts?

There are many tips on how to bake nuts in a nut pan, but the main thing is that the dough turns out crispy, buttery and rosy. The filling can be different - from the usual boiled condensed milk to jam, jam, cream and custard. Cookies, familiar from childhood and loved by everyone, are easy to prepare if you have a special mold. Whatever model you purchase, you should check whether it has a non-stick coating. Then the cookies will not burn, and with a large thickness of the surface, the dough for the nuts will rise well. The form can be of two types:

• cast iron, which consists of two simple frying pans, with recesses fastened together, with its help you can cook on gas;
• electric, available in various models.

When preparing the dough, you should adhere to certain rules, and then you will get everyone’s favorite dish - nuts, the recipe for which is extremely simple:

1. Beat eggs with sugar.
2. To make the base oily, add oil.
3. Add soda or baking powder to the flour.
4. Make a steep knead so that you can easily fill the molds.

For many, a sweet delicacy familiar and beloved from childhood is nuts. Making them in an electric nut maker is very easy, you just need to be patient, because you can bake 12 halves in one batch. You can buy cookies, but they cannot compare with the taste of homemade baked goods. This explains the incredible popularity of nuts, the recipe for which is passed on from one housewife to another.

Ingredients:

• egg – 3 pcs.;
• butter – 250 g;
• granulated sugar – 150 g;
• flour - 3 cups;
• condensed milk (boiled) – 1 can;
• soda – 1/2 tsp;
• salt.

Preparation

1. Mix eggs, sugar and salt using a mixer, add butter and little by little flour mixed with soda.
2. They knead, do not use a liquid base, so they make it thick.
3. Place a little bit at a time into the cavities of the mold.
4. The halves are taken out and stuffed.

If you are already tired of newfangled cakes, then you should try something from your childhood. For example, nut cookies with condensed milk is an old recipe that can be found in any housewife’s piggy bank. The treat is suitable for any occasion; you can simply pamper your children with it.

Ingredients:

• flour - 3 cups;
• egg – 3 pcs.;
• butter – 250-300 g + 100 g for cream;
• granulated sugar - 3/4 cup;
• baking powder;
• condensed milk - 2 cans.

Preparation

1. The butter is softened.
2. Whisk eggs and sand.
3. Add soda and make a batch.
4. Wait 15 minutes for it to come up.
5. The device is lubricated.
6. Pinch off small pieces and place in each cavity, cover with the second part.
7. Bake for 5 minutes on each side.
8. Allow to cool, then fill with filling and glue the two things together.

There are recipes so old that even seasoned cooks have a hard time remembering how they came to be. This also applies to nuts. And yet, every pastry chef bakes cookies differently. In any case, it turns out tender and extremely tasty, but you must remember that baked goods are high in calories. Therefore, you should not consume it in too large quantities. But if you wish, you can always enjoy the taste of shortbread nuts, the recipe for which is truly unique.

Ingredients:

• yolks – 3 pcs.;
• granulated sugar – 100 g;
• margarine – 150 g;
• sour cream -30 ml;
• flour – 400 g;
• condensed milk or jam – 350 g;
• salt;
• soda slaked with vinegar;
• lemon juice.

Preparation

1. When planning to prepare cream for nuts in a hazelnut maker, margarine is softened in advance, and then whipped with boiled condensed milk with a mixer.
2. Combine the yolks with sugar, add softened butter and sour cream.
3. Knead the loose, crumbly base with baking soda and lemon juice.
4. Roll out into a thin sheet and cut out an oval, which is placed in each mold.
5. When the halves are baked, they are left to cool and then filled with cream using a teaspoon.
6. Place in the refrigerator for 12 hours.

Unfilled nuts - recipe

When deciding how to bake nuts, you can choose the option without filling; it is simple and economical, because there is no cost for cream. All you need to do is prepare the dough as for a regular variation of this type of cookie. You can get nuts this way - the good thing about the recipe is that the sweets are tasty even without filling.

Ingredients:

• flour – 450-500 g;
• eggs – 3 pcs.;
• margarine -200 g;
• granulated sugar – 250 g;
• sour cream – 2 tbsp. spoons;
• baking powder;
• vanillin.

Preparation

1. The whites and yolks are separated, then the first ones are beaten separately until a fluffy foam appears, and the yolks are mixed with sugar.
2. Soft margarine and proteins are added to this mass.
3. Gradually add flour and knead.
4. Both sides of the hazelnut are seasoned.
5. Bake for no more than 5 minutes on each side.
6. Fill with filling.

There is such a nut cookie - a recipe that any housewife will love. After all, preparing delicious food requires a minimum of products, which are always in the refrigerator. But the secret of baking is that you should add twice as much flour, because kefir is liquid. The remaining components and baking principle are the same as in previous versions.

Ingredients:

• margarine – 200 g;
• soda;
• sugar – 0.5 cups;
• flour – 450-500 g;
• kefir – 100 ml;
• eggs – 3 pcs.;
• any sweet filling.

Preparation

1. Beat eggs with sugar, mix softened margarine with flour, and there should be twice as much flour.
2. Add kefir and soda.
3. Grease the hazelnut, spread out a little base and bake for a minute on each side.
4. Fill with jam or boiled condensed milk.

Those who like to indulge in delicious pastries are not only those with a sweet tooth, but also vegetarians. There is also an option for them on how to make nut cookies. Therefore, everyone can treat themselves to an amazing dessert without much effort.

Ingredients:

• margarine – 200 g;
• soda;
• sugar – 0.5 cups;
• flour – 450-500 g;
• sour cream – 100 ml;
• any sweet filling.

Preparation

1. Mix softened margarine with flour.
2. Add sour cream, sugar, soda.
3. Grease the hazelnut, spread out a little dough and bake for a minute on each side.
4. The cooled halves are filled with filling.

If you don’t have a special device, then there is also a way to bake nuts. You can use the oven for this. The result will exceed all expectations and will delight even sophisticated gourmets, being in no way inferior in taste to the traditional delicacy.

The recipe for nuts with condensed milk, cookies made from shortcrust pastry with a delicate milk cream inside, used to be at the peak of popularity in Soviet times, and for sweet nuts in nuts, the filling was traditionally made from boiled condensed milk with walnuts. Nuts with condensed milk can be prepared at home in a matter of minutes if you take the time-tested Soviet recipe for nut dough and cook it the day before baking your favorite sweet with cream in a special nut pan for baking nuts.

Mushrooms, nuts with condensed milk, a USSR recipe in molds, in a waffle iron, nut cookies made in a mold on gas, and simple recipes for nuts at home from ancient Soviet times to the present day make those born in the USSR yearn for the taste of those same homemade cookies, like before. Grandma's recipe for nuts on a hazel rack was intended for an old, Soviet gas nut maker. The device was a double-sided frying pan with two handles, reminiscent of a Soviet waffle iron. Inside the cast iron frying pan there were cells in the form of halves of nuts, mushrooms, cones, bears - various molds.

Gas molds for baking sweet shortbread nuts in modern conditions are replacing improved versions of the old hazelnut maker - special non-electric frying pans, electric appliances. Today, at home, crumbly nut cookies with a cream filling inside can be made simply and quickly, having on hand the necessary device in the form of a nut nut and an old recipe for nuts with condensed milk.

How to cook nuts with condensed milk with the taste of childhood, what kind of dough to prepare for nuts, how to make soft cookies according to GOST and how to bake a shortbread nut soft inside and crispy on top? How to make balls of thick dough for nut shells, how to prepare batter and what else can you use besides nut shells to bake your favorite nut-shaped sweets filled with boiled condensed milk? The answers in old and new recipes for making nuts stuffed with condensed milk are in front of you.

The test expert advises. When you want to enjoy nuts like in childhood and you don’t have a frying pan or mold or separate molds of halves for baking cookies in the oven in the form of mushrooms or nuts, then make halves of nut shells without the nut shell. Making homemade crispy nut cookies with condensed milk without a mold is simple and tasty, and your favorite childhood sweets will taste no worse than in nut cookies.

Ingredients for cookies Nuts with condensed milk

The taste of nuts with condensed milk is familiar to children and adults from childhood. Today, the favorite delicacy of Soviet times has returned to its former popularity. Modern mothers, due to their busy work and household chores, try to buy ready-made nuts with condensed milk in the store. Sweet cookies with filling are increasingly being bought in stores for tea, they decorate the festive table with cakes with delicate cream, nuts for dessert are included in the sweet menu of the New Year's feast, forgetting that your favorite sweets are easy and quick to make at home yourself.

It’s easier to buy sweets in a store, but buying the most expensive store-bought baked goods does not guarantee the buyer the good composition of the dessert and the manufacturer’s use of high-quality products when making cookies. A homemade delicacy made with your own hands from the simplest ingredients is safe for children and adults; the taste of such homemade baked goods is many times better than store-bought sweets with harmful additives.

The recipe for nuts in a nut pan according to GOST includes simple ingredients, affordable products and the simplest classical technology for preparing simple, tasty nut cookies with condensed milk at home, which any housewife without culinary experience can easily master.

Ingredients for “Nuts cookies with condensed milk”:

• Butter or margarine;
• White wheat flour;
• Chicken eggs;
• Granulated sugar;
• Baking soda;
• Vinegar to quench soda;
• Condensed milk (boiled).

Looking at the simple list of ingredients, you understand how you can quickly prepare delicious nuts with condensed milk in a nut maker at home from a simple set of products, bake a whole mountain of your favorite cookies, just like in childhood.

How to cook nuts with condensed milk at home

In the nut house, nuts are ideally made with home-boiled condensed milk. Any mother or grandmother used to know the recipe for nuts in a hazelnut rack according to GOST; there were no more than two recipes for the Soviet sweet, and condensed milk used to be cooked at home independently. In the traditional old nut recipe, the cookie dough is made with butter or margarine. Eggs, sugar, flour and baking powder are added to the oil base. The ingredients are kneaded into a simple shortcrust pastry that is smooth and manageable.

1. The base should be oily, and then the nuts will better retain their shape and acquire a slight crunch.
2. If the dough sticks to the mold, before baking the cookies, rinse the hazelnut well, wipe dry and grease the recesses of the hazelnut and the inside of the mold with vegetable oil.
3. After adding boiled condensed milk to the prepared nut halves, the semi-finished cookies must be placed in the refrigerator. After the filling hardens, the parts of the nuts will more easily stick together, and the cookies will turn out beautiful, appetizing and with smooth edges.
4. In addition to condensed milk, fruit jam, berry jam, homemade jam and any thick jam are suitable as fillings for the favorite sweets of adults and children.
5. It’s as easy as pie to give your baked goods a festive look by basting the finished cookies.

We offer the most delicious options for preparing your favorite sweet from childhood, simple recipes on how to prepare nuts with condensed milk at home - in a nut maker, in molds in the oven, how to make a homemade delicacy on a gas stove in the traditional way.

Nuts with condensed milk: a classic recipe in a nut pan with step-by-step photos

1 hour to prepare

30 min to prepare

400 kcal per 100 g

In the classic version, dough for nuts is always mixed with shortbread dough, kneading with butter (margarine). Sometimes in recipes, sour cream is added to the oil base to make the dough soft. To prepare simple homemade cookies for holidays, use a special form - hazelnut.

An old Soviet non-electric nut maker is suitable for baking nuts on gas, or nuts with condensed milk according to the classic recipe can be made in a modern electric nut maker.

Classic ingredients for dough

• large chicken eggs – 2 pcs.;
• sugar - half a glass;
• butter – 220 g;
• mayonnaise – 3.5 tbsp;
• sour cream - half a glass;
• soda – 1 tsp;
• table vinegar – 1 tsp;
• wheat flour - 4 cups.

Boiled condensed milk filling

• boiled condensed milk – 2 cans;
• butter – 220 g;
• vanilla extract – 1 tsp. (optional).

Nuts with condensed milk: step by step with photos

1. In a large bowl, using an immersion mixer or whisk, beat the eggs and sugar for 5 minutes. Add pre-melted and slightly cooled butter, mayonnaise and sour cream. Mix until smooth. Add the soda slaked in vinegar and mix again. Add flour and beat first at low speed and then at medium speed until smooth.
2. Form the resulting dough into balls. Each ball uses about three-quarters of a teaspoon of dough. When most or all of the dough is rolled into balls, heat the hazelnut on gas. The balls can be covered with cling film to prevent them from drying out.
3. When the nut pan is hot, quickly place one ball of dough into each cavity, close the lid and squeeze both halves of the pan tightly. Cook until golden brown on one side and the other. Cooking time depends on your stove and the hazelnut used and can range from one to three minutes on each side.
4. When the dough pieces for the nuts are baked, take them out of the nut rack and use a small sharp knife to trim off all the excess dough. This way we prepare all the nuts.
5. To prepare the filling, grind the dough scraps into fine crumbs using a food processor or blender, or place them in a plastic bag and knead them with a rolling pin. Beat butter at room temperature along with boiled condensed milk and vanilla extract until smooth. Add the crushed cookie scraps and mix again. You can use chopped nuts instead of dough crumbs.
6. Fill the halves of nuts with the filling and connect the two halves together. Remove excess filling with a knife. In this way we collect all the nuts (you should get about 100-120 pieces). Serve immediately, sprinkle with powdered sugar for decoration if desired, or store the cookies in a tightly closed food container at room temperature for no longer than a week.

Nut cookies with condensed milk: a recipe like in childhood

Nuts with condensed milk, recipe in a nut pan on gas - grandmothers knew the old recipe by heart. All grandmothers cooked delicious homemade sweets for their grandchildren on the fire of a gas stove in an old Soviet hazelnut tree in childhood. A recipe for nuts with condensed milk in a hazel pan on gas, classic recipes in a Soviet hazel pan, were often kept in family cookbooks.

The nut pan was sold in hardware stores in the cookware section, and those born in the USSR remember how, as children, they baked nuts in heavy cast iron pans designed for baking homemade cookies on the stove. The stovetop nut rack was designed to bake 16 nut halves at a time to form as many as 8 nuts, with one additional larger nut rack in the center of the nut rack.

Let's prepare nut cookies with condensed milk, just like in childhood. An old recipe in a special frying pan will awaken childhood memories, and the taste of your favorite childhood sweet will help you mentally return to a carefree Soviet childhood, which we miss so much today.

Ingredients for making cookies: flour – 400 g; baking powder - a quarter teaspoon; chicken eggs – 2 pcs.; sugar – 50 g; butter – 200 g; vanilla sugar – 1 tsp; vegetable oil for greasing the mold; salt - half a teaspoon.

For the cream: condensed milk (boiled) – 1 can; walnuts – 100 grams.

How to cook nuts like in childhood. Combine the eggs and beat the mixture with a whisk, adding vanilla sugar. Sift the mixture suitable for sweet baking along with baking powder into a separate bowl. Add salt and stir the flour mixture. Add the frozen butter here on a coarse grater. Using your hands, rub the dry ingredients with the butter until crumbs form.

Pour the beaten eggs with sugar into the sand crumbs and quickly knead the dough, collecting it into a single lump. Transfer the dough into a bag and place in the freezer for 30 minutes. Take out the cooled base and start baking the shortbread nuts. Grease the cookie pan with vegetable oil, using a pastry brush to go around the individual bulges and cells in the hazelnut. We tear off lumps slightly smaller than a walnut from the dough, shape them into round balls with our hands and fill each cavity with them.

Close the pan with the cookies so that the top and bottom parts of the mold are connected. Place on the fire, heat for a couple of minutes, reduce the heat to medium. Quickly bake the first batch of cookies, turning the hazel nut over with different sides from time to time. Place the rosy sand shells on a large plate. We again form the next shells with our hands and bake nut blanks from the entire dough. Fill the cooled halves with boiled condensed milk mixed with walnuts and connect two halves, forming a nut with a filling inside.

Dough for nuts with condensed milk for nuts

It’s difficult to answer which dough is better for nuts with condensed milk, soft plastic, liquid, oily shortbread, or dense, prepared with milk, mayonnaise, sour cream, all recipes are good. Children's favorite treat is soft nuts, crunchy or crumbly. Everyone's tastes are different, as are dough recipes. There are several recipes for dough for nut cookies:

1. Dough made with sour cream, mayonnaise, kefir.
2. Nuts made from grated shortbread and regular dough.
3. Cookies made from liquid dough.

The batter version of the base is a quick and easy recipe for a traditional batter for crispy waffles in a waffle iron. The nuts made from the batter are tender, thin and crunchy. By baking the batter in a nut maker, we get nut cookies; by pouring the liquid base onto the waffle iron plates, we have classic homemade waffles from the old Soviet era.

Classic recipe for dough for nuts in a hazelnut

Before you prepare nuts using the classic dough, you need to understand that in the classic recipe, the preparation of sweet pastries is suggested from traditional. Simple shortbread dough, after proper kneading and baking of nut shells, acquires the inherent softness and crunchiness of shortbread dough; the tiny shell of finished shortbread dough products turns out crumbly, brittle, with a barely perceptible crunch.

The most delicious old dough recipe is dough for nuts with margarine. Shortbread dough with margarine for cookies in hazelnut, prepared according to the old classic recipe, distinguishes baked sweets from ordinary cookies with an appetizing toasted color and crumbly structure. The sandy shell of the nut cookies goes perfectly with the brown filling of the simplest delicate cream, consisting of two ingredients - boiled condensed milk and butter. The old recipe for dough for nuts in a hazelnut nut with margarine is only five components, including margarine.

Ingredients for preparing nuts with margarine: flour - 3 cups; margarine – 200 g; sugar – 1 glass; chicken egg – 2 pcs.; baking soda – 0.5 tsp; salt - a pinch.

How to make dough for nuts with condensed milk. Combine sugar with soft margarine and grind the mixture. Add eggs to the mixture and mix. Add the sifted flour gradually in small portions. The dough should be soft and pliable so that balls can simply form from it.

We extinguish the soda with a spoon of vinegar and pour it into the dough. Make a batch and pinch off balls the size of half a walnut from the dough. Place the dough in a nut pan and bake the nuts. We fill halves of nuts with cream with condensed milk and butter, and form whole nuts.

Nuts: recipe for hazelnuts

This recipe is suitable for a Soviet-type nut maker and for baking nuts in an electric nut maker.

Dough for nuts: wheat flour – 2 cups; butter – 100 g; sour cream – 100 g; starch - a third of a glass; chicken egg – 2 pcs.; granulated sugar - half a glass; vegetable oil – 2 tbsp; baking soda – 0.5 tsp; table vinegar – 1 tablespoon.

Filling for nuts: butter – 100 g; boiled condensed milk - 2 cans; chopped walnuts or peanuts – 100 g.

Recipe for nuts with condensed milk at home using a Soviet nut tree. Beat the eggs with sugar into a fluffy foam. Add melted butter and sour cream and mix. We extinguish the soda with vinegar and pour it into the dough. Add sifted flour combined with starch. Knead the plastic thin dough. Cover it with cling film and put it in the refrigerator for 1 hour.

Lubricate the Soviet-type hazelnut with vegetable oil and heat the mold on a gas stove or electric stove. Place the dough in a preheated pan, bake the cookies in a hazel pan on both sides for 3 minutes on each side. Mix the butter with condensed milk and chopped nuts, mix the filling well. Fill halves of nuts with cream made from condensed milk, butter and nuts and combine them in pairs. Before serving, place the cookies in a heap on a dish and serve with tea.

Cookies nuts with mayonnaise

A very tasty option for simply making homemade cookies with mayonnaise. Preparing nut cookies with mayonnaise is quick and easy. For baking, we use hazelnuts, molds, and any devices for making cookies in molds—whatever we have at home.

Ingredients: flour – 4 cups; mayonnaise – 200 g; margarine – 250 g; egg – 1 pc.; granulated sugar – 1 cup; soda – 0.5 tsp; boiled condensed milk - 1 can.

How to make nut cookies in a Soviet style mold. Sift the flour. Grate margarine on a coarse grater. Using your hands, rub the margarine and flour into crumbs. Add sugar, mayonnaise, slaked soda, egg. Knead the dough, wrap it in film and put it in the refrigerator for 30 minutes.

Roll the chilled dough into hazelnut-sized balls. Place lumps of dough into a nut shell and bake until golden brown. Cool the nut halves and remove excess dough. Fill each half of a nut with boiled condensed milk and combine.

Recipe for nuts in an electric nut maker

In an electric nut maker you can prepare shortbread cookies in the form of nuts, cones, and mushrooms. How to prepare crumbly cookies is indicated in the recipe instructions for the electric nut maker. Classic recipes for nuts with boiled condensed milk can be safely used for cooking in an electric nut maker, adjusting the temperature using a thermostat at your discretion when baking nut shells. Use the nut recipe that you like best, the taste of the delicacy will remain the same as when you were a child, that nut inside was stuffed with condensed milk.

Ingredients for preparing “Nuts on Kefir”: flour – 500 g; kefir – 100 ml; margarine – 200 g; granulated sugar – 0.5 cups; chicken eggs – 3 pcs.; soda – 1 tsp; oil for lubricating the electric nut; vanillin.

Making cookies with kefir. Beat eggs with sugar and vanilla. Mix softened margarine with flour. Add kefir and soda and knead the dough. Lubricate the hazel cells with oil and place a ball of base in them. We plug in the electrical appliance and set the temperature according to the instructions - within the range of 200 to 250 degrees.

Cover the first work surface with the molds filled with dough with the second panel (a lid with built-in convex shapes). Bake for 2 minutes on each side. We check for readiness. If the baked goods are not browned, leave for another 1 minute.

Remove the halves to a plate and fill the nut molds again. Ingredients for the filling - boiled condensed milk 200 g, butter 100 g and crumbs from baking the dough - combine and fill the cakes with it.

Cookies with nuts and mushrooms with filling: a quick and simple recipe without eggs

A quick cooking method when you don’t have time to wait for the dough to cool and you need to quickly bake nut cookies, filled mushrooms, or shells without filling. This universal dough recipe made with margarine and sour cream without eggs is suitable for home baking with different shapes: nuts, mushrooms, cones and bears with various fillings.

You will need: flour - 3 cups; margarine – 250 g; sour cream – 250 g; granulated sugar - half a glass; soda – 0.5 tsp; vegetable oil for greasing the mold; vanillin - to taste.

Preparation. Heat the margarine in a steam bath. Add granulated sugar, soda and sour cream. Mix everything well. Add flour in portions and knead the dough. Lubricate the hazel cells with oil. Divide the dough into small pieces and bake shells for future cookies.

Nut cookies without filling

There are two ways to bake traditional nuts without filling:

1. Classic in hazel.
2. Form the nuts into fragrant and tasty gingerbread cookies without eggs.

Ingredients: flour – 500 g; honey – 100 g; sugar – 100 g; margarine – 80 g; milk – 2 tbsp; candied fruits (chopped) – 2 tbsp; lemon zest – 1 tsp; soda – 1 tsp; vanilla sugar – 1 tsp; a pinch of salt.

An option for making nut cookies without filling. Heat sugar, honey and margarine. Pour vanilla sugar, salt and candied fruits into the resulting mixture. Dissolve the baking soda in milk and add to the cooled syrup. Pour in flour and knead the dough. Let the dough rest for 2 hours under film on the kitchen counter. Form balls the size of a walnut. Bake the nuts in the oven at 180-00 degrees for 10-15 minutes.

Soft nuts with condensed milk: how to make them soft

The dough for nuts, mixed with sour cream and yolks, will make the nuts with condensed milk soft. Shortbread nuts made with sour cream are tender, soft, very tasty and never hard. The recipe with sour cream is simple, and the finished cookies, crumbling, melt in your mouth.

Ingredients: sour cream – 50 g; flour – 300 g; egg yolks – 3 pcs.; butter – 200 g; sugar – 50 g; salt - to taste.

Filling: condensed milk (boiled) – 1.5 cans.

How to cook nuts with sour cream dough. Grind the butter, softened at room temperature, with sugar. Add sour cream, salt and yolks. Mix everything. Gradually add flour and knead the dough. The mass should be soft, but not sticky to your hands.

We bake cookies in a hazelnut maker. Makes about 80 halves. We fill the blanks with condensed milk and connect them in pairs.

Cookie nuts: recipe in the oven in molds

It is more convenient to bake nut cookies in separate molds in the oven, placing individual molds filled with dough on a large baking sheet.

Ingredients for cooking: flour – 3 cups; butter – 250 g; eggs – 2 pcs.; granulated sugar - half a glass; baking soda – 1 tsp; lemon juice – 1 tbsp. l.; salt - on the tip of the knife; half a glass of fried walnut kernels; 1 can of condensed milk (boiled).

Cooking method. Heat the butter over the fire, add sugar, salt and mix. Add soda, quenched with lemon juice, eggs and flour. Knead the dough until smooth. We form small balls from it. Place the dough balls into nut molds greased with vegetable oil and bake in the oven.

We boil condensed milk in water in a closed metal can or buy ready-boiled condensed milk in the store. Mix condensed milk with chopped roasted walnuts. Place 1 teaspoon of condensed milk mixture on half of the baked nut, cover with the other half, and the nut is ready.

Nuts with condensed milk without form

To prepare sweet nuts without molds, choose any recipe for dough for nuts in a nut tin from those offered in the selection. Roll soft shortbread dough into balls no larger than a walnut. Press a teaspoon onto each ball to create indentations in the dough for filling.

Bake the nut shells in the oven and after cooling, fill them with boiled condensed milk. Place the halves of nuts filled with condensed milk together so that the shells stick together and you get a whole nut - the cookies without molds are ready. Feel free to fill the crumbly sand nut preparations inside with your favorite creamy filling from childhood - boiled condensed milk. It’s good to add chopped nut kernels to the nut cream with condensed milk.

Cookies nuts with condensed milk, a step-by-step recipe with photos that I want to offer you, causes nostalgia for many, since the dough is associated with childhood memories. In the Soviet Union, almost every housewife in her house could find a mold for baking nut cookies or, as it was also called, a nut pan. Nuts, just like waffles or filled tubes, were one of the most favorite delicacies of children and adults. The recipe for the dough for nuts always came with the form, but even if it was lost, you could definitely ask your grandmother, friend, mother or sister.

Today, nuts in a mold are baked on gas quite rarely, and there are explanations for this. Having enjoyed themselves and having used the form to their fullest, many took them out of the house, threw them away, threw them away or gave them away as gifts. And after a certain number of years, when such a form catches your eye, it’s hard to resist the temptation to remember your childhood again and go back to the past.

To prepare nuts with condensed milk as tasty as they once were, you will need the same old recipe. In essence, the recipe for cookie dough for nuts with condensed milk is a recipe for ordinary shortbread dough. The classic correct recipe for nut cookies is prepared on the basis of chicken eggs, sugar, butter, salt, soda, vinegar and flour. But don’t be surprised when you come across liver nuts in sour cream or mayonnaise, there are such recipes too.

Today we will cook classic nuts with condensed milk in a nut bowl. Although nuts with condensed milk can be prepared at home using a modern electric waffle iron or metal molds that imitate halves of nuts.

Ingredients:

• Chicken eggs – 2 pcs.,
• Sugar – 1 glass,
• Butter – 1 pack (250 gr.),
• Vanillin – 1 sachet,
• Salt – 1/3 teaspoon,
• Soda – 1 level teaspoon,
• Vinegar – 1 teaspoon,
• Wheat flour - 2.5 cups.

Nut cookies with condensed milk - old recipe

Cut the butter into cubes. Place it in a bowl. Melt in a water bath with constant stirring. Let the oil cool. Beat the eggs into a bowl.

Cover them with sugar.

Pour in the cooled melted butter.

The old recipe for nut cookies with condensed milk, which came with the instructions for the mold, did not contain vanillin in the list of ingredients. I recommend adding it. It makes nuts even more flavorful.

Add the required amount of salt to the dough.

Pour about a teaspoon of baking soda. Pour vinegar over it. Pour into the dough.

After adding these ingredients, whisk the shortcrust pastry base again.

It remains to add the last ingredient of shortcrust pastry - wheat flour.

Add flour gradually, with constant stirring.

After adding the last portion of flour, knead the dough with your hands. Knead the dough until you see that it has a homogeneous structure. The finished shortbread dough should now go into the cold. Shortbread dough, after standing in the cold, will become more plastic, and the finished products from it will turn out crumbly. The finished shortbread dough is transferred to a bag and placed in the refrigerator for 1 hour. If you don't have time to wait that long, just put the dough in the freezer for 15 minutes.

Now you need to roll the dough into balls. Here it is important to make the balls of such a diameter that during baking they completely fill the volume of the nut mold (otherwise it will turn out to be defective) and at the same time do not produce a lot of waste - dough that has gone beyond the mold.

The first time I rolled one serving of nuts into balls the size of a walnut. After closing the mold I realized that the diameter was too large. The dough even went beyond the mold. For the next batch I rolled balls the size of cherries. For the Soviet hazel tree - just the perfect size. So, roll the shortbread dough into balls.

Grease the mold with a small amount of sunflower oil. Warm it up on the stove. Place the dough balls into the cells.

Press fairly firmly with the top of the mold. Put it on fire. Keep on the stove for 2 minutes. Do not leave the mold on the stove itself. In order for the nuts to turn out smooth, you should constantly hold the pan by the handles while baking them.

After two minutes, turn the pan over to the other side. Hold on this side for another 1-2 minutes. Be sure to fry the nuts over low heat. After the second batch, it is easier to judge by eye how long the cookies and nuts should be kept on the stove.

After 1-2 minutes, the nuts can be removed. Place the mold on the kitchen board. Open it carefully. Hot nuts break easily, so you need to remove them very carefully.

Use the same principle to make all the other nut cookies.

Now you need to stuff the nuts. The old recipe calls for boiled condensed milk as a filling. You can cook a can of raw condensed milk at home or use ready-made store-bought boiled condensed milk.

How to cook condensed milk at home? Line the bottom of the pan with a towel. Place a can of condensed milk. Fill with water so that the jar is completely submerged. Simmer over low heat for 4 hours. Fill the nut slices with boiled condensed milk.

So that the halves of the nuts can be easily connected and do not fall apart, also apply condensed milk to the side walls. Additionally, you can put nuts in the cups. It can be either hazelnuts, peanuts or walnuts.

Combine the halves of nuts. That's it, the cookie nuts are ready. You can put on tea or coffee and enjoy delicious homemade cakes.

Well, and finally, I think many will also be interested in knowing what else you can stuff the liver with nuts. In addition to boiled condensed milk, you can also use chocolate spread, butter cream, cottage cheese and sour cream paste, jam or any thick jam, custard or protein cream, or milk fudge as a filling. You can also prepare a delicious butter cream with boiled condensed milk. To prepare it, beat the butter with a mixer in equal proportions with boiled condensed milk.

Cookies nuts with condensed milk, recipe with photo which we reviewed, store in a plastic bag, special tin boxes for cookies or glass jars. Enjoy your meal. I will be glad if you liked this recipe for nut cookies.

Nut cookies with condensed milk. Photo

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