Nuts with condensed milk are rightfully considered a favorite delicacy for most people, regardless of age. Features of preparing the dessert include the use of a special form for baking dough - hazelnuts. Housewives use both cast iron fixtures and modern electrical appliances. First you need to knead the dough and prepare the filling based on condensed milk, only then you can begin heat treatment. Let's consider the main aspects in order.

Nuts with condensed milk in a cast iron nut bowl

This recipe is considered a classic of the genre, since not all housewives have an electric nut maker. First, prepare the necessary ingredients.

Dough:

• soda - 5 gr.
• butter (can be replaced with margarine) - 325 gr.
• wheat flour (highest grade) - 900-950 gr.
• granulated sugar - 240 gr.
• chicken egg - 3 pcs.
• table vinegar - in fact
• rock salt - 3 gr.

Filling:

• boiled condensed milk - 330-340 gr.
• butter - 225 gr.

1. After preparing all the ingredients, start kneading the dough. Take a wide container and grate butter or margarine into it. Use a large section of a grater. You can also crush the product with a fork, then you need to keep it at room temperature beforehand.
2. Now cool the eggs, separate the yolks, mix them with margarine/butter. We don't need the whites, so put them aside. Add salt and granulated sugar to the main mixture. Quench the baking soda with vinegar and add to the bowl. Sift the flour, add it in small portions, while kneading the dough.
3. Next, you need to prepare a homogeneous mass, eliminating lumps with a fork or blender. For convenience, you can use a powerful mixer. Properly kneaded dough resembles thick honey in consistency and shade. The dough is ready for further manipulation.
4. Prepare a cast-iron hazelnut, wash it and dry it. Place on a gas or electric burner and heat it up. Unlike electrical appliances, Soviet devices take a long time to warm up. Once this happens, you can start baking.
5. Dip a silicone brush into vegetable oil and carefully work each indentation of the hazelnut. Now scoop the dough with a teaspoon or pinch it off with your hands and place a piece in each hole. Do not fill the indentations to the sides, otherwise when heated the dough will increase in volume and come out. In this case, you need to cut off the excess with a knife.
6. Fill the cavities of the mold section exactly halfway or 2/3 full. Make small holes inside to fit the condensed milk. Now connect the hazelnut, cut off the protruding remains of the dough. Set the stove to the middle mark and place a cast iron appliance on it.
7. Wait 1 minute, then turn the mold over to the other side, hold it over the fire for another 30-45 seconds. This move will allow the dough to brown evenly. Ready-made nutshells are easily removed from the hot mold. Therefore, after the first batch, start baking the second.
8. Continue preparing the base until the dough is finished. Then place each nut half on a tray and cool to room temperature. At this time, start mixing the ingredients for the filling.
9. Leave the butter to soften, then chop it into cubes or mash it with a fork. Add boiled ready-made condensed milk, beat the mixture with a mixer or blender until smooth. If you end up with a liquid mass, refrigerate it for a third of an hour to harden.
10. Now you have all the ingredients ready for the final formation of the delicacy. Start filling the shells with filling. Scoop the delicious cream with a teaspoon and place it in each half. Then fasten the sections together to get a whole nut with condensed milk.

It is not always possible to go to the store for eggs, so it makes sense to consider a recipe without these components.

Dough:

• flour - 720 gr.
• soda - 3 gr.
• table vinegar - in fact
• high fat sour cream - 120 gr.
• granulated sugar - 130 gr.
• butter - 275 gr.

Filling:

• condensed milk (not boiled) - 345 gr.
• butter - 110 gr.
• walnuts or hazelnuts - 200 gr.

1. Place a can of condensed milk in a saucepan, pour boiling water over it and place on the stove. Cover the dish with a lid and leave a hole for steam to escape.
2. Cook the condensed milk for 3 hours, periodically adding water as it evaporates. After the expiration date, you will receive the filling in accordance with all requirements.
3. Start preparing the dough. Leave the butter at room temperature to thaw, or speed up the process by placing it in plastic and placing it in boiling water.
4. Add granulated sugar, a pinch of salt, sour cream. Quench the soda with vinegar (can be replaced with a pinch of citric acid), add to the main composition. Stir the mixture with a fork, then use a blender.
5. Sift the flour. Start introducing it in small portions, at the same time getting rid of lumps. Now beat the mixture with a mixer and bring until smooth.
6. Prepare a cast iron or electric hickory maker. Grease each cell of the mold with butter or sunflower oil. Heat the Soviet device on the stove, connect the modern device to the network.
7. Pinch off pieces of dough and roll them into the holes. Do not fill the recesses completely, otherwise the dough will come out during the closing process. Fry the composition for 2 minutes on each side (for cast iron devices) and 1.5 minutes in total (for modern electric nut roasters).
8. After the specified time has passed, the dough can be considered ready. The shells will easily come away from the hot pan. Remove them and place them on a tray to cool. Start baking a new batch.
9. The dough can be considered ready if it has acquired a golden hue with brownish inclusions. Make the filling. To do this, fry the nuts in a dry frying pan, chop them into pieces or leave them whole.
10. Mix melted butter with condensed milk and beat with a blender. If the filling turns out liquid, put it in the refrigerator for half an hour. Start filling the dough molds.
11. Using a teaspoon, scoop out the filling and place it in each half. Place a nut in the center or mix the pieces into the total mass, then stuff. Carefully join the two sections together to form solid balls.

1. Not every home has an electric or cast iron nut. Some housewives buy special forms in the form of nuts, each cell is a separate device.
2. To prepare nuts with condensed milk in this way, knead the dough in advance according to one of the recipes suggested above. Pinch off a piece of the composition, place it in the cell and knead it with your fingers.
3. Leave indentations in the dough that will be filled with condensed milk and butter. Now set the oven to heat up, maintaining a temperature of 200 degrees.
4. Remove the baking sheet in advance and place the molds in the form of halves of nuts on it. After a quarter of an hour, the oven will warm up enough, place the baking sheet inside.
5. The duration of heat treatment is 1.5-2 minutes, no longer. Check every 30 seconds for doneness; the dough should be golden.
6. When the shells are baked, you can easily remove them from the hot pan. You can pre-cut the edges, giving the products the required shape.
7. Now prepare the filling. To do this, mix softened butter with boiled condensed milk. Use a spoon to blacken the composition and place it in each half.
8. You can place 1 whole nut in the center (hazelnuts, almonds, walnuts, etc.). Seal the sections and serve the treat. Traditionally, nuts are consumed with cocoa, coffee or tea.

Prepare the treat in a cast iron or electric nut maker. Warm up the mold in advance, do not spread the dough to the edges. Bake the shells for 1.5-2 minutes. You can also use grated chocolate in combination with butter as a filling.

Video: how to cook nuts with condensed milk

Delicious cookies - simple recipes with photos

An incredibly simple recipe for making delicious nut cookies with condensed milk that will awaken your childhood memories and give you nostalgic notes.

55 pcs.

1 hour

270 kcal

5/5 (3)

If you ask: “What is your favorite cookie from childhood?”, I am sure that almost everyone will answer that these are nut cookies. At least that's how it is for me.

After the collapse of the USSR, my parents, like most families in the nineties, barely had enough money for food, let alone sweets. That is why, when we had extra money, we bought condensed milk and the whole family made these delicious cookies ourselves. Such an event has always been a holiday for me and is imprinted in my head in full detail.

Now, as an adult, I remembered the nut cookies and decided to make them, feel nostalgic about my childhood and just enjoy my favorite sweets. I invite you to join me and bake this wonderful delicacy.

Kitchen appliances: hazel, stove.

Ingredients

For the test:

For filling:

• butter – 100 g;
• boiled condensed milk – 1 can;
• walnuts – 1 cup;

If you have one thing for dough made from butter, margarine, sour cream or mayonnaise, then you can only use it, but the portion needs to be increased to 200 g. It is best if the dough for nuts is fatty, so we choose products with a high percentage fat content

The most important thing in this recipe is the mold., in which our “nuts” will be baked - hazelnut. It can be different: for hollow and full-bodied cookies, regular and electric, which one to use is up to you.

At home I have an ordinary old Soviet nut nut, which I inherited from my grandmother, so the technology for making nuts has not changed since Soviet times. It is used to make half-shells, and it must be heated on a burner. It is for this that the recipe is presented below, but you can remake it to suit your hazelnut.

Step-by-step preparation of cookies

1. Ingredients:
   – butter (or margarine) – 100 g.
   Melt the butter in a saucepan over medium heat, then set it aside to cool, so our eggs won’t curdle in the future.
   
2. Ingredients:
   — eggs – 2 pcs;
   - sugar - ½ cup.
   Beat the sugar well with the eggs until it dissolves. This can be done with a fork or a whisk, but best with a mixer.
   
3. Ingredients:
   

   - sour cream (or mayonnaise) - 100 g;
   - wheat flour - 3 cups;
   - soda - ½ tsp;
   

   - vinegar - 1 tsp;
   - salt - ¼ tsp.
   

   We extinguish the soda with vinegar and combine all the elements for our dough: first liquid, and then gradually add flour. The dough should come out thick, because we have to make a base for nuts from it. Therefore, if the dough comes out slightly liquid, add a little flour.
   
   

4. At this stage, divide the dough into small balls, which should be 1/3 the size of the hazelnut recess. In general, you can never guess with the size, sometimes it’s too small, sometimes it’s too much, and the filling comes out, so experiment.
   
   
5. Having placed our balls in the recesses, close the nut rack and bake on the burner for about 2 minutes, remembering to turn over every half a minute. Carefully scrape the finished shells out of the mold and let cool. We trim off the excess around the edges.
   
   
   

   To make the shells easy to pull out, lubricate all the indentations and planes of the hazelnut with sunflower oil.

6. Ingredients:
   - boiled condensed milk - 1 can;
   — butter – 100 g;
   - walnuts - 1 cup.
   In a separate bowl, mix boiled condensed milk, melted butter and chopped walnuts. You can also add trimmed excess shells here.
   
   
7. Finally, we fill our shells with the filling and connect them together in pairs. A delicious delicacy from childhood is ready!
   
   
8. Now these cookies can be eaten either with tea or on their own, the main thing is not to overdo it.
   You can change the filling to buttercream, custard, jam or any other if you wish. You can also simply fill it with boiled condensed milk without adding butter or nuts.

Video recipe for making cookies

In this video you can see with your own eyes how to make these cookies. Here you can also see another filler and another device for preparing shells - an electric hazelnut.

Not so long ago, “nuts with condensed milk” cookies were considered the best treat for a holiday or birthday. And many remember this unique taste of childhood, this amazing combination of crispy shortbread cookies and boiled condensed milk. And although there are now a myriad of all kinds of sweets on sale, nothing can compare with this rather simple and truly delicious treat. And not only tasty, but also practical: nuts can be filled with a variety of fillings, be it regular boiled milk, butter cream with condensed milk, Nutella or custard, and the dough itself is inexpensive. And every time the nuts turn out beautiful, golden, and delicious in taste. So, I’m sharing a recipe for nuts with condensed milk, the recipe has been tested several times)))

Ingredients:

(Yield: 65-70 pieces)

• 2 eggs
• 150 gr. butter
• 1/2 cup sugar
• a pinch of salt
• 2.5 cups flour
• 1/2 tsp. soda
• 1/2 tsp vinegar
• boiled condensed milk
• walnuts (optional)

Dough for nuts

• The dough for nuts with condensed milk is very simple to make; in fact, it is an ordinary shortbread cookie. So, beat the eggs with a pinch of salt.
• Add half a glass of sugar (we use a 250 ml glass). With this amount of sugar, the nuts turn out slightly sweet to balance the sweetness of the condensed milk, but the amount of sugar can be increased if desired.

• Grind sugar with eggs, add one glass of flour. You can immediately add half a teaspoon of baking soda, slaked with vinegar (any kind).

• We heat the oil over a fire or in the microwave, there is no need to heat it, just heat it slightly, you can also just take softened butter. Add oil.

• Stir with a spoon and add the rest of the flour in portions. The result should be a soft, plastic, fatty dough))).

• Please note that butter varies quite a lot in quality, and depending on the amount of fat in it, the dough will take more or less flour. Therefore, there is no need to try to mix in all the flour; once the dough has reached the desired consistency, do not add more flour. The dough for nuts should not be tight.

How to cook nuts with condensed milk

• We will need a hazel nut as a tool, and it doesn’t matter whether it’s a regular one (heated on a stove) or an electric one. I have an electric one, but I must assure you that the type of nut does not affect the taste and quality of nuts with condensed milk at all.

• Lightly grease a regular hazelnut with oil. If the nut nut has a special coating (as in the photo), then you don’t have to grease it; the dough contains quite a lot of oil, so the nuts won’t stick.
• Important!!! While the hazelnut is still cold, take a small piece of dough, put it in one recess and close the hazelnut. Why do we do this, to determine how much dough is required for one half of a nut. If there is a lot of dough - it has come out too much over the edges - then we reduce the piece. If there is not enough dough - the nut turns out to have holes - then make a larger piece of dough.
• We roll balls according to the size of the prototype. Beauty is not needed here, so let's do it quickly.

• Heat the hazelnut. An indicator lights up in the electric one, indicating that the hazel nut has warmed up and can be used. If you have an ordinary hazelnut, then warm it well on the fire on both sides.
• Place a piece of dough in each cavity.

• We close the nut holder, in this case a slight resistance is usually felt, since by tightly pressing the flaps we squeeze out the cookies in the shape of a nut, or rather halves))).
• We bake nuts. Regular hazelnut - bake on one side for 1 minute, then turn over to the other side, bake for another 1 minute (baking time depends on the strength of the fire). In an electric one, everything is simpler - either we look at the instructions, or the indicator lights up that the cookies are ready))))

• You can also be guided by the smell: as soon as the dough is baked, a charming aroma of the finished cookies appears, but this is for the advanced. In any case, you can always open the nut maker and see whether the cookies are baked or not. By increasing or decreasing the baking time, you can make the nuts more or less golden brown.
• We bake all the nuts. It turns out to be such a mountain of halves. Here it is important to keep an eye on your family so that they don’t “steal” the cookies.

• Let the halves cool. Fill the cooled halves with chilled boiled condensed milk. You can cook the boiled water yourself (in advance), or you can buy it ready-made in the store. By the way, Nutella is also great instead of dumplings; here is a recipe for homemade Nutella.

• We connect the halves to make a whole nut. If desired, you can put a real nut inside the nut (a piece, the whole one does not fit). For nuts with condensed milk, you can take walnuts, almonds or hazelnuts.
• We fill and connect all the halves, you get a whole mountain of very appetizing nuts. We hide our delicious nuts with boiled milk in the refrigerator for a while so that the condensed milk hardens and molds the nuts.

• That's all, the favorite sweet of all children - nuts with condensed milk is ready! In principle, you can already eat))) We put on some tea and invite our family and friends to remember the unforgettable taste of childhood)))

• Making boiled nuts is very simple. We buy delicious condensed milk, the one you like best. It is convenient to cook several jars at once. Place the jars in a cauldron, fill with water so that it completely covers the jars, cover with a lid and put on fire. Cook for 3 hours on low heat. Turn the jars over to the other side at least once. Then remove the jars and cool.
• For nuts, boiled condensed milk should not be warm or hot. We use boiled water at room temperature, or preferably chilled.
• If you want the cookies to be softer, add a tablespoon of sour cream to the dough, which will also require more flour.
• Cookies “Nuts with condensed milk” are stored at room temperature, with the exception of summer heat (so that the condensed milk does not leak out).

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.

Calories: Not specified
Cooking time: Not indicated

There was so much joy in our house when my mother baked delicious “Nuts” cookies with condensed milk for the holidays! And even now the house always becomes brighter and happier 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 change it. The cookies turn out simply delicious and time doesn’t spoil them, but on the contrary, the nuts become more and more desirable every year, because you can’t buy such delicious ones on sale, and homemade baked goods are so rare that my family always thanks me for the “Nuts” cookies with condensed milk. An old recipe is worth ten new! Try also to make a lot of sweet desserts on your table both on weekdays and on holidays.



Required Products:

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

Recipe with photos step by step:

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




I beat two chicken eggs (whites and yolks) into the dough. Eggs can be removed from the refrigerator a couple of hours before cooking. It is advisable for all components for the recipe to be at the same temperature. Then the dough will be manageable.




I add flour little by little, literally one spoon at a time, and stir the dough. First I add two cups of flour, and then carefully mix in the rest. It definitely takes three glasses, but look at the consistency of the fourth. The dough should not be liquid or too tight. It should be elastic and such that balls can be easily molded from it.




I add baking soda, quenched with vinegar. Don't be alarmed if the process is active, that's how it should be.






I knead the dough and roll it into small balls, slightly smaller than a walnut. If the dough is prepared correctly, it will not even stick to your hands.




I put the dough in a special Soviet nut maker and bake the nuts. The mold should already be warmed up by this time. I hold this form over the burner and bake nuts. Baking the nuts takes no longer than 2 minutes on each side. The hazel shape has become scarce these days, but there are still grandmothers who sell them in markets. Be sure to buy this form.




Remove the brown halves of nuts carefully so as not to burn your hands. I just pry it with the tip of a knife and the nuts fall out into the plate on their own.




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






When the nuts have cooled completely, fill them with boiled condensed milk. Condensed milk should only be natural. If you buy an unnatural product, then you simply will not cook such condensed milk. Condensed milk made from vegetable fats does not boil and remains liquid even after 5 hours of cooking. Natural condensed milk is cooked in literally 40 minutes, maximum 1 hour and becomes thick. You can make 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.




The nuts with condensed milk should soak 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 of cooking.