Cookies nuts with condensed milk. Step by step recipe with photo

10.10.2019

Combine eggs with sugar and beat with a mixer. You should get a homogeneous mass. Add sour cream, softened butter and soda quenched with vinegar to the resulting mass, mix thoroughly.

Add starch and, gradually adding flour, knead the dough.

The dough for nuts should be soft and homogeneous.

Get the hazelnut. Grease each groove of the hazelnut, into which we will put the dough vegetable oil... Close the mold and heat on gas on both sides.

Pinching off small pieces from the dough, roll them into balls (the size of the balls should be approximately with quail egg) and put them in each groove of the hazelnut (see photo).

Close the form, pressing firmly with your hands, put on medium heat (while continuing to squeeze the form firmly with your hands for the first few seconds). Bake nuts on gas for 2-3 minutes on each side, until a beautiful golden color.
Remove the form from heat, transfer the halves of the nuts to a plate, cut off the excess dough. In this way, prepare cookies from the whole dough. Allow the halves of the nuts to cool. Then fill each half of the "nut" with boiled condensed milk and join together.

Delicious cookies "Nuts", cooked in a mold on gas, serve with a cup of aromatic tea.

Bon Appetit!

In Soviet times, every housewife knew how to make dough for nuts with condensed milk, because it was almost impossible to find a more affordable dessert. In addition, the delicacy has always turned out to be very tasty and has won the hearts of more than one sweet tooth. Now it has become even easier to cook nuts with condensed milk, because a lot of modern technology has appeared for these purposes. At the same time, the dough practically did not change in composition. Nevertheless, for lovers of experimentation, there are also new culinary ideas for this dish.

Classic recipe dough for nuts with condensed milk is based on butter or margarine... It also contains eggs, flour, sugar and hydrated soda. You can diversify the traditional dessert by adding sour cream, mayonnaise to the dough, vanilla sugar, starch, etc. Also exist lean recipes, in which you can do without animal fats and eggs.

Preparing the dough for nuts with condensed milk is extremely simple - all the ingredients are connected together and rolled into a tight ball... Further, it is enough just to pinch off small pieces from it to form a cookie. Usually the dough is very soft and elastic, so it is easy and pleasant to work with.

In order to make cakes in the form of nuts, first prepare the dough and bake it in a special hazelnuts. It can be electric or conventional, designed for cooking desserts using a gas burner. Only after the dough for nuts with condensed milk is completely ready, the filling is added to it.

The secrets to making the perfect nut dough

Dough for nuts with condensed milk is simple shortbread dough, which even an inexperienced culinary specialist can handle. Depending on the recipe chosen, it will turn out to be soft or crispy. To understand how to make nut dough with condensed milk, you just need to look into secret cookbooks or remember the following recommendations:

Secret # 1. Before putting the dough for nuts with condensed milk in a metal mold, grease it with vegetable oil in all the grooves, as well as between them.

Secret number 2. Whatever ingredient is indicated in the recipe - margarine or butter - you can safely replace one another in equal proportions without any damage to the nuts with condensed milk.

Secret number 3. To do chocolate chip cookies, just add a little cocoa to the dough for nuts with condensed milk.

Secret number 4. Dough for nuts with condensed milk is also suitable for other desserts, which are baked in special tins like hazel. These can be mushrooms, bears, etc.

Secret number 5. If necessary, the slaked soda can be replaced with a ready-made baking powder from a bag.

Secret number 6. To make the nuts more tender and airy, just sift the flour through a sieve before cooking. This simple procedure significantly changes the consistency of the dough.

Nuts are always prepared from shortcrust pastry, but it also has many varieties. In this recipe, sour cream is added to the composition, so the finished cookies will be more tender. All products for the test must be room temperature... This is especially true for margarine. Since there is already enough fat in the dough, you can only grease the hazelnut before the first batch of cookies. If we are talking about a conventional non-electric form, do not forget to turn it with different sides to the burner during the baking process.

Ingredients:

3 cups flour;
100 g sour cream;
3 eggs;
¼ glasses of sugar;
100 g margarine;
1 tsp soda;
Vinegar.

Cooking method:

Cut the butter into small cubes, beat the eggs with sugar until the grains dissolve.
Sift flour into a deep bowl, add eggs and butter to it, stir well.
Add sour cream and soda slaked with vinegar to the dough.
Knead soft and non-sticky dough, roll it into a ball.
Separate the required amount of dough from the resulting ball and put it in molds.

Interesting from the net

Traditionally, nuts are prepared in special metal molds, which many have left from Soviet times. It is not difficult to handle them - the main thing is to make the dough of the correct consistency and put it in special recesses. As a result, the nuts will be rosy and crumbly, and thanks to vanilla they will also acquire an appetizing sweet aroma. It is not necessary to separate the yolk from the protein, but this will make the dough more fluffy and tender.

Ingredients:

1 1/2 cups flour
1 egg;
125 g butter;
¼ glasses of sugar;
¼ h. L. soda;
1 g vanillin;
1 pinch of salt;
Vinegar.

Cooking method:

Divide the egg into yolk and white, add sugar to the yolk and grind.
Cut the butter into cubes and mix it with flour, manually grind the mixture until it is finely crumbled.
Pour vanillin and salt into flour crumbs, mix.
Beat the white in a fluffy foam and add it to the yolks, mix gently until smooth.
Pour soda quenched with vinegar to the yolk and whites.
Mix the flour with the egg mass, hand knead the dough that does not stick to your hands (add a little flour if necessary).
Hold the dough in the refrigerator for 30 minutes and start baking nuts with condensed milk.

For some reason, most people with a sweet tooth prefer nuts with a harder base, but there are those who like soft cakes. To suit their tastes, the classic recipe has to be changed dramatically. So, part of the flour is replaced with starch, and instead of sour cream, a little is added unusual ingredient for sweet pastries- mayonnaise. Cookies prepared according to this recipe literally melt in your mouth, it turns out to be very tasty and tender. You can use any known fillings for it, as is the case with classic nuts.

Ingredients:

300 g flour;
150 g starch;
100 g butter;
100 g mayonnaise;
150 g sugar;
1 tsp slaked soda;
2 eggs.

Cooking method:

Beat eggs and sugar using a mixer or whisk.
Soften the butter and add to the eggs, put mayonnaise there.
Beat a little again, then add starch and slaked soda to the resulting mass.
Sift the flour and gradually introduce it into the dough, adjusting its thickness by eye.
Pinch off small pieces of dough, shape them into balls and send them to a baking dish.

The electric box greatly simplifies the process of cooking nuts with condensed milk. For the dough to bake well, you do not have to stand at the stove and constantly turn the cookie cutter. The only drawback will be a longer baking time, but the baked goods themselves fit into the mold much more than in the case of Soviet "units", so this will not cause any particular inconvenience. In order to get the classic taste and appearance of nuts, the dough for them must be made according to this recipe.

Ingredients:

3 cups flour;
3 eggs;
200 g margarine;
150 g sugar;
1 pinch of salt;
½ tsp baking powder.

Cooking method:

Break the eggs into a deep plate, add salt and sugar to them.
Beat eggs well and put margarine warmed to room temperature to them.
Pour flour and baking powder there, knead the dough thoroughly with your hands until completely homogeneous.

Now you know how to make a dough for nuts according to a recipe with a photo. Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

How much joy was in our house when my mother baked for the holidays delicious cookies"Nuts" with condensed milk! Even now, it always becomes brighter and more joyful in the house if I bake a wonderful treat for my family. I have been baking nuts with condensed milk for a long time according to an old recipe that I inherited from my mother, and I never cheat on him. The cookies turn out to be simply delicious and time does not spoil it, but on the contrary, nuts become more and more desirable every year, because you cannot buy such tasty ones on sale, but homemade baking so rare that my family always thank me for the "Nut" cookies with condensed milk. Old recipe worth the new ten! Also try to make, let there be a lot of sweet desserts on your table both on weekdays and on holidays.

Required products:

- 2 pieces chicken eggs;
- 1 glass of granulated sugar;
- ½ tea l. slaked vinegar baking soda;
- 250 grams of margarine or butter;
- 3-4 glasses of flour;
- 1 can of boiled condensed milk.

Recipe with photo step by step:

I stir sugar with soft, melting margarine (or butter). Sometimes I just leave margarine on the table overnight, and in the morning I start cooking nuts.

I drive two chicken eggs (whites and yolks) into the dough. Eggs can be removed from the refrigerator a couple of hours before cooking. All components for the recipe should preferably be at the same temperature. Then the dough will be obedient.

I pour in a little flour, literally one spoon at a time, and stir the dough. First I add two glasses of flour, and then I carefully stir in the rest. Three glasses definitely go away, but the fourth one looks at its consistency. The dough should not be thin or too tight. It should be elastic and such that balls can easily be molded from it.

I add soda, quenched with vinegar. Do not be alarmed if the process is active, it should be.

I knead a tight dough and roll small balls out of it, a little smaller than a walnut. If the dough is cooked correctly, it won't even stick to your hands.

I put the dough in a special Soviet hazelnut and bake nuts. The form should already be warmed up by this time. I hold this form over the burner and bake nuts. Baking nuts takes no longer than 2 minutes on each side. Hazel-shaped forms have become scarce these days, but still there are grandmothers who sell them in the markets. Make sure to buy such a form.

Take out the rosy halves of the nuts carefully so as not to burn your hands. I just pry on with the tip of a knife and the nuts themselves fall into the plate.

I put all the nuts to cool on a large plate.

When the nuts are completely cool, I fill them with boiled condensed milk. Condensed milk should only be natural. If you buy an unnatural product, then you simply cannot cook such condensed milk. Condensed milk from vegetable fats does not cook and remains liquid even after 5 hours of cooking. Natural condensed milk is cooked in just 40 minutes, maximum 1 hour and becomes thick. You can do it according to our recipe, if you have the desire and time.

I glue two halves of nuts with condensed milk to make a nut.

Nuts with condensed milk should be soaked and stand for at least 5-6 hours.
If you have enough patience, then wait this time, and then brew fresh tea and invite everyone to the table! My kids eat them within 20 minutes after cooking.

Calorie content: Not specified
Cooking time: Not indicated

Ingredients:

Dough:

- flour - 300 grams,
- eggs - 2 pieces,
- sugar - 100 grams,
- butter or margarine - 160 grams,
- mayonnaise or sour cream - 4 tablespoons,
- soda - 1 tsp (quenched with vinegar).

Filling:

- walnuts - 200 grams,
- condensed milk - 1 can,
- flour crumbs - how much you get.

How to cook from a photo step by step

Step 1
Melt butter (or margarine) a little until soft.

Step 2
Mix eggs with sugar separately.

Step 3
Add sour cream (or mayonnaise).

Step 4
Add melted butter and mix well. Then add soda, slaked with vinegar. Mix everything very thoroughly so that later the soda is not felt in the finished cookies.

Step 5

Step 6
Mix everything well until smooth. The dough is very soft. I also cook often and you can view these in detail.

Step 7
Heat hazelnuts well on both sides. Next, only for the first portion, grease the mold sunflower oil, and with a teaspoon, quickly put the dough into each hole and, having closed the mold, press well. Further, you can not lubricate with oil, since there is butter in the dough and it is quite enough. Open the hazelnut a little and if the dough is browned on one side, turn it over to the other side. It takes about 30 seconds on each side until cooked.

Step 8
Then turn the finished halves of the nuts from the hazelnuts onto the kitchen board and let cool slightly.

Step 9
When the halves of the nuts have cooled down a little, separate them from each other and put them in a separate bowl. So, use all the dough to make the nuts.

Step 10
Remove all excess pieces of dough from each half of the nut and put in a separate bowl.

Step 11
Crumble the rest of the dough a little.

Step 12
Chop the walnuts with a knife.

Step 13
Mix walnuts with flour crumbs.

Step 14
Then add condensed milk. I bought raw condensed milk (expensive) and cooked for an hour. If the condensed milk is of poor quality, I want to note that it will be liquid after cooking, or it will take about three hours to cook. In this case, buy immediately boiled condensed milk or toffee.

Step 15
Mix the filling very well until smooth. Also appreciate this delicious and tender.

Step 16
Put the filling in each half of the nut with a teaspoon and fasten the two halves.

Step 17
Thus, fill all the nuts with condensed milk, a recipe with a photo in a hazelnut on gas. And you can treat everyone right away. Just do not forget about yourself, otherwise they diverge so quickly that you may not be in time!

Bon Appetit!

Known since Soviet times, biscuits in the form of nuts with condensed milk are usually baked according to the two most common recipes. For the first, the classic shortbread dough is kneaded, and sour cream is included in the list of products for the second. The filling can be just boiled condensed milk or butter cream on its basis, sometimes they hide a piece in the middle walnut... There are no especially cardinal differences with regard to the general technology in the recipes. In any case, you cannot do without a unique kitchen utensils- a special double pan with cells (called "hazelnut"). When starting to cook, be prepared for the fact that after baking you will have to devote time to a little cleaning - the process of oil flowing onto the stove is inevitable. But this is not at all scary, because the result is worth the effort! It is not for nothing that sand nuts have retained their popularity for so many years - only the best desserts!

The classic recipe for nuts with condensed milk

At the heart of classic recipe- a simple shortbread dough, which, when baked, turns out to be crumbly and fragile, with a light pleasant crunch and an appetizing ruddy color. The brittle shell of the cookie goes well with the delicate filling, for which we use an elementary cream consisting of only two components - boiled condensed milk and butter.

Ingredients:

For the test:

butter - 200 g;
sugar - 50 g;
vanilla sugar - 1 tsp;
eggs - 2 pcs.;
flour - 370 g;
baking powder - 1⁄4 tsp;
salt - 1⁄2 tsp.

For the cream:

condensed milk (boiled) - 1 can;
butter - 100 g.

How to cook nuts on the classic dough

Beat eggs with a whisk with vanilla and regular sugar.
Sift all the flour and baking powder into a working bowl. Add salt and mix. Three chilled solid butter on a coarse grater, load to the flour mixture.
Rub the contents of the bowl by hand until crumbs form.
Pour the sugar-egg mixture onto the crumbly flour mass.
Forming the dough quickly. As soon as the components come together, we stop mixing. If the dough is very sticky, you can add a little flour. If, on the contrary, the mixture came out too dry and it is impossible to blind one lump, add a little cold water(only if necessary!). We wrap the dough cling film and put it in the freezer for 20-30 minutes.
In the meantime, we will prepare the filling for future nuts. A portion of the butter for the cream should be softened, so we measure the required dosage in advance and take it out of the refrigerator. Beat the melted butter mass with a mixer until fluffy.
Add boiled condensed milk, continuing to work as a mixer. As soon as the mass becomes smooth and homogeneous, the cream is ready!
We take out the chilled dough and start baking the sand nuts. To begin with, grease a frying pan for cookies with vegetable oil - we coat each cell, all protuberances, as well as a flat surface (this lubrication is enough for the whole process, until the very end of baking). We pinch off the lumps from the dough and place them in each notch. The size of the koloboks is determined empirically (about half a walnut). If the central cell is larger than the others, the dough piece for it should also be larger.
Close the cookie pan so that the bottom and top are connected. We put on medium heat. From time to time, turn the hazelnut from one side to the other so that the cookies brown evenly. We make sure that the nuts do not burn or dry out! From time to time we look inside, carefully opening the lid - as soon as the sand blanks acquire a pleasant ruddy color, remove from the heat. The hazelnuts will heat up quickly, so subsequent batches of cookies will bake much faster.
Pour the sand "shells" onto a plate or kitchen board. Similarly, we form and bake the blanks until all the dough is consumed. This will turn out to be about 72 halves (the number may vary). If the cookie has excess dough at the edges, cut or gently break off this part. You can add trimmings to the filling cream.
Having finished with flour preparations, we proceed to the formation of cookies. Using a teaspoon, fill the sand "shells" with cream, and then join in two halves. Press lightly with your fingers, but try not to press too much - the cookies are fragile and may crumble.
Thus, we have whole sand nuts with condensed milk inside. You can put the cookies in the refrigerator for 1-2 hours to solidify.

Cookies nuts with sour cream

The dough for nuts, mixed with sour cream and yolks, turns out to be more tender and crumble than in classic version... Many housewives prefer this particular recipe, so you cannot ignore it. Now we use only boiled condensed milk as a filler, without using oil. For a change, put a piece of walnut in the filling.