I prepared nuts according to the first recipe, they turned out delicious, but I want to try other recipes, and then choose the best one

Nuts option 1
Ingredients: butter - 100 g, sugar - 1/3 cup, eggs - 2 pcs, mayonnaise - 100 g,

starch - 1/3 cup, flour - 2 cups soda - a pinch

Preparation:

Beat eggs with sugar. Add softened butter (or margarine), mayonnaise, starch, and dissolve soda. Knead the dough, gradually adding flour. The dough should be homogeneous and plastic.
The nuts are baked in a special form - a nut pan. Before baking, warm the pan well and grease with vegetable oil (for example, with a brush or swab). For the next batches of nuts, you will no longer need to grease the mold. Fill the pan about 2/3 full and bake until golden brown.

For the filling, boil condensed milk. To do this, pour a closed can of condensed milk into a saucepan with water (so that the can is completely under water) and cook for 3-3.5 hours. If you cook in a pressure cooker, the process is significantly accelerated, and the condensed milk will be ready in 45-60 minutes. The longer you cook condensed milk, the browner it will be. The main thing is not to overdo it.

Fill the nut halves with the prepared condensed milk and combine them.

Nuts option 2

Ingredients: 150 gr. sour cream, soda, 2 eggs, butter 100 g, flour 2 cups, sugar 1/3 cup.

Preparation:

Drain. Heat the butter slightly and beat, adding sugar, sour cream, soda (slaked in vinegar) and eggs, then flour. Mix so that there are no lumps.

Nuts option 3

Ingredients: 250 gr. mayonnaise, 200 gr. margarine, 1 tbsp. sugar, 2 eggs, 1/2 tsp. soda

Stir and gradually add 2 tbsp. flour. Place the molds a little incompletely and make a hole in the middle with your finger.

Shortbread nuts

Ingredients: 300 gr. flour, 200 gr. butter, 100 gr. sugar, 1 egg, a little salt.

Preparation:

Beat the butter at room temperature until white, add sugar, beat, a little vanilla, salt and a whole egg.

Preparation:

Beat, quickly stir in the flour and a little baking powder. And you can bake it.

Nuts option 4

Ingredients: Butter 100 gr. sugar 1/4 cup, 2 eggs, 100 gr. mayonnaise, 1/3 cup potato starch, 1 teaspoon soda, 1 table. a spoonful of vinegar, vanillin to taste, flour at the rate of about 3 cups of soft dough.

Preparation:

Beat eggs with sugar, add softened butter, mayonnaise, starch, soda dissolved in vinegar, vanillin and stir well. Gradually add flour and knead into a soft dough.

Nuts option 5

Ingredients: 250g margarine, 1/2 tbsp sugar, 2 eggs (yolks), 3 tbsp. flour (you need to look at the dough, it should be cool), 1/2 tsp. soda, 2 tbsp. l. mayonnaise

Preparation:

The dough turns out plastic and does not stick to your hands. It comes out of the shells without any problems. Bake at about 180-200 degrees, when they are browned, take them out.

Filling - boiled condensed milk and the rest as desired. Leave for a while or in the refrigerator or in a cool place overnight.

Vanilla nuts

Ingredients: 3 tbsp. flour, 2 eggs, 200 g melted margarine, 1/2 tbsp. sugar, 1/4 tsp. slaked soda with vinegar, 1/4 tsp. salt, vanillin.

Preparation:

Beat eggs with salt and sugar, add margarine, beat, slaked soda, vanillin. Flour in 3-4 additions, it is better to sift directly onto the dough. Knead well. Let stand in the cold for 20-30 minutes. Form balls, approximately 1/3-1/2 the size of the wells, and bake.

Grandma's nuts

Ingredients: Butter 100 gr., sugar 1/4 cup, 2 eggs, 100 gr. mayonnaise, 1/3 cup potato starch, 1 teaspoon soda, 1 tbsp. spoon of vinegar.

Preparation:

Flour based on soft dough.

Beat eggs with sugar, add softened butter, mayonnaise, starch, soda dissolved in vinegar, vanillin and stir well.

Gradually add flour and knead into a soft dough.

Cream: Butter 200 gr., condensed milk 200 gr., chocolate or cocoa powder according to desired color, nuts to taste

Boil condensed milk in boiling water for 2-2.5 hours. Add condensed milk, finely chopped chocolate or cocoa and toasted and finely chopped nuts to the softened butter. Stir the resulting mass well and refrigerate for 30-40 minutes.

Yeast nuts

Ingredients: 1 cup flour, 1/2 teaspoon salt, 1 beaten egg, 1 tbsp. spoon of butter.

For yeast starter: 2 teaspoons of dry yeast (without a slide), 0.5 cups of warm milk, 1/2 teaspoon of granulated sugar, 2.5 tbsp. spoons of flour.

Preparation:

Grind 1 glass of sugar and 3 yolks, add 150-200 g. butter and grind again. Add 3-4 tablespoons of sour cream, flour - as much as the dough takes.

Nuts Toffee

Ingredients: 250g margarine, 3 tbsp. flour, 3 yolks, 0.5 tbsp. sugar, 3 protein, 0.5 teaspoon of salt and 0.5 teaspoon of soda.

Preparation:

Soften the margarine in the air, grind with flour to fine grains, add 3 yolks, mashed with sugar until white, beat the whites into a foam, quench the soda in vinegar and knead the dough.

Cream: 1 glass of milk, 300g of toffee, 250g of butter (margarine can also be used), cook until thickened, add crumbs from waste nuts. Boiled condensed milk with crumbs is also good.

Nuts Aphrodite

Ingredients: 200 gr. mayonnaise, 1 egg, 1/2 tsp. baking powder, 0.5 cups sugar, 1 tsp vanilla powder, a pinch of salt, 1 tbsp. flour +1 tbsp. spoon.

Preparation:

Beat mayonnaise with egg, then add sugar, mix, then add flour mixed with baking powder. The dough will turn out like pancakes, a little thicker. Let REST for 20 MIN.

The dough will be so lazily sliding off the spoon that it will slide into the hole for the nut on its own. The resulting shells will look a little like a biscuit.

The filling is boiled condensed milk and with crumbs from peeling nuts.

I want to offer you a wonderful recipe for nuts with condensed milk at home. It’s a pity that you can’t go back to childhood, but you can remember its taste. Everyone has their own, for some it’s lollipops, strawberries with milk or cherry jelly. And I fondly remember nut cookies with boiled condensed milk. How delicious and sweet it was.

I was inspired by the idea of ​​​​preparing for my children such a delicacy, which I loved as a child. Well, here’s the problem, I didn’t have a Soviet hazel tin, it was a wonderful mold, the cookies in it turned out round, even with clear grooves. They held a lot of fillings. For this reason I had to buy an electric hazelnut maker. The nuts turned out to be smaller in size, a slightly different shape, not so round and not very roomy, but very tasty. So if you are the owner of an old Soviet mold, I envy you.

The recipe for nuts with boiled condensed milk in a nut pan is simple and can be easily done even the first time. If you have an old, Soviet uniform, then you will need to cook in it on gas, and if it is electric, then everything is even simpler. I really like this dough for nuts with condensed milk, in my opinion, it is very successful. So, if I have captivated you with my example, let’s move on to preparing the dough for the nuts. Shortbread dough is used for nuts; I found for myself the optimal, not quite ordinary shortcrust pastry recipe. I think this recipe for nuts for hazelnuts will come in handy for you too. And also look at how to make them, which I cook in a Soviet waffle iron.

Ingredients:

• Margarine – 250 g
• Sugar - 1 tbsp.
• Egg – 1 pc.
• Sour cream – 100 g
• Mayonnaise – 100 g
• Slaked soda – 0.5 tsp
• Wheat flour – 3.5 – 4 tbsp.
• Condensed milk – 1 can
• Butter – 180 g

How to cook nuts with condensed milk in a nut bowl

The dough for nuts is quite simple to make. First of all, I first take the margarine out of the refrigerator so that it becomes soft and sift the flour. Flour can take from 3.5 to 4 cups. Take 3.5 cups first, and later check the consistency of the dough. I grate the margarine directly into the flour so as not to dirty the grater, you can simply cut it into pieces. Then I grind them until they become crumbs, but not very finely.

I extinguish the soda with acetic acid or lemon juice. I add all the other ingredients to the flour: egg, sugar, slaked soda, mayonnaise and sour cream.

I knead the dough. Look at the consistency, it should be elastic, but at the same time quite soft. Add a little more flour if necessary.

I wrap the finished nut cookie dough in cling film and put it in the refrigerator for 30 minutes.

At this time I am preparing the filling for the nuts in the nut pan. For this I need condensed milk and butter. I take the butter out of the refrigerator in advance. I recommend making your own condensed milk. I did this for 3.5 hours. The boiled condensed milk turned out thick and had a beautiful caramel color. Then I beat the condensed boiled milk together with the butter with a mixer until smooth and leave this mass to cool.

Now let's talk about how to bake nuts with condensed milk. While the nut maker is heating up, I take the dough out of the refrigerator and form small balls out of it. Check the size of the indentations in your nut pan. I have small depressions, so the balls are the size of cherries - that's enough.

I put a ball in each recess and press the lid. I bake until golden brown, checking and opening the pan from time to time. As soon as I am satisfied with the color of the blanks, I transfer the halves into a bowl. Then I lay out the next portion of balls, and so on until all the dough is finished.

While the next portion is being baked, without wasting time, I bring the baked portion of nuts into proper shape. I carefully break off the edges, and so that the edges are even, I carefully clean them with a knife. Here you need to be extremely careful so as not to break off the edges of the halves. By the way, all the dough scraps are also used.

I collect them in a plastic bag and press them with a rolling pin several times. I add this crumb to the condensed milk cream (about 300 grams).

Before filling the nuts with cream, they must be completely cooled. It is advisable to select halves of nuts that match the color so that they look harmonious. I fill each half with cream, about 1 tsp and combine. Remove excess cream. Let the nuts sit and soak for a while, if you can do it. Now you know how to make nuts with condensed milk.

I am glad that I was able to remember the taste of childhood and please my family with a delicious delicacy. The recipe for nuts with condensed milk at home is simply excellent, I advise you to try it too. Bon appetit!

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 simple, you just need to be patient, because you can bake 12 halves in one batch. You can buy cookies, but they can’t 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 hazel nut, the 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 nut pan, 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.

Preparation:

Comes from childhood: delicious, tender, “melt” in the mouth “Nuts” with condensed milk according to an old recipe - favorite shortbread cookies with a delicate creamy filling - boiled condensed milk, nuts or cream, you can even with custard.

The main condition for success is the “correct” shortbread dough and the thinness of the “walnut” halves.

They are quite easy to prepare, they turn out very festive and elegant, but to make them you will need a special “hazel maker” - a modern electric or antique double-sided frying pan for cooking cakes on the burners of a gas stove, or ordinary molds for baking halves of these cookies in the oven.
The easiest (and fastest) way, of course, is to cook them in a hazelnut pan.

Interesting ones are now on sale electric "nut nuts", working on the principle of “waffle irons” or “sandwich makers”, which significantly increase labor productivity and allow you to abandon routine operations, since they bake as many as 24 “walnut” halves at the same time. They can be ordered from your favorite online store, but for such devices, recipes are included along with instructions.
The recipes below allow you to use your imagination (which many of us really like) and are intended for baking in traditional molds in the oven.

Reviews of shortcrust pastry variations - see.

1st version of “nuts” with condensed milk:
Grind the softened butter with sugar, add eggs and cognac - beat everything well.
Add honey, soda quenched with vinegar, mix everything, then gradually add flour - you should get a plastic dough that does not stick to your hands.

Place a piece of dough into each “nut” mold, press it tightly to the bottom and sides of the mold so that there is a depression in the center (after baking, each half of the nut will form a depression that is filled with cream). Remove excess dough protruding beyond the edges of the pan.
Place the molds on a baking sheet.

Bake cookies in an oven preheated to 180°C for about 15 minutes (until golden brown).

The “nuts” come out beautiful, golden, and easily come off the molds (just turn the cooled mold over and the cookies will fall out on their own).

2nd option - Tender and crumbly dough for “Nuts”:
200 g butter
0.5 cups sugar
3 yolks
1/4 teaspoon baking soda
1 teaspoon vinegar
3 cups flour (1 tablespoon flour can be replaced with starch)

Grind the softened butter with sugar, continue grinding, add the yolks. Add baking soda, vinegar and flour to the oil-egg mixture.
Knead the dough and put it in the refrigerator for 20 minutes.
Roll out the chilled shortbread dough into a thin layer, from which cut out circles with a glass.

Place each circle of dough into nut molds and gently press against the inner surface of the mold. Cut off excess dough with a knife.

Place the molds with the dough on a baking sheet (dough side up) and place in a preheated oven.
Bake nut cookies at 180°C until golden brown.

"Nuts" with boiled condensed milk.

3rd option - Thick dough for "Nuts":
200 g butter
0.5 cups sugar
3/4 cup full-fat sour cream
3 squirrels
1/2 teaspoon baking soda
3 cups flour (1 tablespoon flour can be replaced with starch)
pinch of salt
If desired, you can add vanilla or cinnamon to the dough

This dough for “nuts” is denser than the previous one. Doesn't crumble, keeps its shape well.
To ensure that cookies from such dough do not turn out too hard, the blanks for the “nut halves” need to be rolled out as thin as possible.

Mix flour with soda, salt and spices.
Grind the softened butter with sugar, continuing to grind, add egg whites, sour cream, then flour with spices and soda.
The further sequence of preparing “Nuts” is the same as in the 2nd option.

Fill the cooled halves of the “Nuts” and seal with cream:
Place a teaspoon of cream on one half of the cookie, cover with the other half and press - carefully remove the excess cream on the sides of the “nut”.

And in the dough for the “nuts” in this photo they slightly overdid it with the amount of flour.

Important: the cream for the “nuts” should be thick and viscous so that the cookie halves stick well to each other.

"Nuts" with butter cream.

Types of cream for shortbread "Nuts":

1. Boiled condensed milk with pieces of nuts.

2. Boiled condensed milk, mashed with butter (on 1 a can of condensed milk - 100 g butter).

3. Thick, creamy custard (to make it thicker, use a tablespoon of flour instead of a teaspoon).

4. Nut custard.
At the same time, in the middle of the “nuts”, in addition to the nut custard, you can additionally put half (or a quarter) of a walnut kernel.

Ready “Nuts” for several hours ( or better - for a day) Be sure to put them in the refrigerator so that they are soaked in cream.
Insufficiently soaked cookies turn out crispy, but as they “infuse”, “correct” cookies become more and more tender and begin to melt in the mouth.

Bon appetit.

More- recipe for cookies “nuts”, “mushrooms”, etc. for a double-sided frying pan that is placed on a gas stove.

A favorite delicacy since childhood that cannot be forgotten is nuts made from shortcrust pastry with condensed milk. The taste of this high-calorie dessert is very rich, rich and at the same time delicate, so sometimes you really want to break your diet and cook it. Make nuts according to this recipe, armed with a special form for baking “shells”.

Sweet nuts: shortbread dough No. 1

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

Leave the butter at room temperature for 40 minutes, then thoroughly stir it with half the measured sugar until smooth. Break the eggs, separate the yolks from the whites and mash them with the remaining sugar and salt. Combine the butter and egg mixtures and mix. Beat the whites, add slaked soda and place in the butter-egg mixture. Mix everything thoroughly again 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 pastry brush. Roll the dough into a sausage, cut into pieces no larger than a walnut and roll them into a ball. Place the resulting buns in each cell of the mold, close it and place on the burner. Bake the shells for about 7 minutes on each side. Periodically open the nut slightly to monitor the color change of the dough. As soon as it is browned, remove the pan from the stove. Carefully transfer the finished nut halves onto a tray and leave to cool completely.

Sweet nuts: shortbread dough 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 add it in small portions to the liquid mass, constantly stirring it with a spoon. The dough will be thin, but not too liquid. Spread it into the dimples of the mold using a tablespoon, close, press and bake the nuts until cooked.