Stuffed nuts at home recipe. Nostalgia nuts from Soviet times

I offer three options that are very tasty and differ in performance. All recipes have been tried many times by me and are designed for different tastes. Choose what you like! Bake nuts in a special form - hazelnuts.
Dough option 1 (dough balls):
This version of Nuts is more rich, dense, as a result of which the nuts are soft, as if biscuit ...
100g butter (margarine)
1 \ 4 Art. Sahara
2 eggs
3 tbsp. flour (+ -) based on soft dough
1 \ 3st. potato starch
1 tsp soda
1 tbsp vinegar
100g. mayonnaise
vanilla
Beat eggs with sugar, add softened butter, mayonnaise, starch, soda quenched in vinegar, vanillin and stir well. Gradually adding flour, knead a soft, plastic dough that does not stick to your hands.

Cooking process:
From the prepared dough, roll the balls onto two baked goods. The diameter of the balls is slightly more than 1 cm (the size of a cherry).

And only then put the hazelnut on the stove to warm up. Preheat each side for 3 minutes, baking heat to low.
Put a large, deep cup next to it, where you will shake out the baked blanks for nuts.
Now open the hazelnut, grease a little vegetable oil once (no longer needed) lay out the first batch of blanks, press well with a lid. Hear such a hiss ... put the hazelnut on the fire ... literally in a minute turn the hazelnut on the other side and bake for 1 - 1.5min ... now you can open the hazelnut and see how golden it is ... if you don't really repeat the scrolling , to one side and the other. When baking the first batches of nuts, it will become clear to you what size you need to roll the blanks, what kind of fire to set and how long to hold the nuts. And the degree of goldenness of the color depends on your tastes. It flies out of the shells without problems. Yes, the dough does not come out of the pan, the stove is clean.

Dough option 2 (dough balls):
Very tender crumbly dough. Like shortbread, which must be kneaded as quickly as possible.

1 st. Sahara
3 yolks
200g butter (softened)
3-4 tbsp sour cream
2.5-3st. flour
Grind sugar and yolks, add butter and grind again. Add sour cream, flour - how much the dough takes. Cooking process as in recipe 1.

Dough option 3 (liquid dough filling):
This is closer to my taste. Nuts are thinner and more crunchy, like homemade waffles. This is my favorite recipe.

200g butter (butter margarine)
1 cup sugar
5 eggs
1 tbsp flour
Soften the oil at room temperature. There is a secret here: do not melt the butter, but use the softened one. Then the hazelnut can not be oiled at all, and nothing sticks. Combine butter and sugar and beat. Add flour, mix. Add eggs and beat on low turns until smooth. The dough will turn out, like for pancakes, a little thicker. Let stand for 20 minutes.
The dough will be like this: lazily sliding off the spoon. It will slide into the nut hole by itself. Pour a little less than half a teaspoon into the hole. This baking method takes less time.

Assembly:
Fill the cooled halves of the nuts and seal with cream. Put a teaspoon of cream on one half, cover with the other half and press, and carefully remove the excess cream on the sides of the nut.

Fillings:
Option 1.
Boil condensed milk. To do this, pour a closed jar of condensed milk in a saucepan with water (so that the jar is completely under water) and cook for 2-3 hours. The longer you cook, the darker the condensed milk will be. Combine boiled condensed milk with very finely chopped dried apricots, prunes and walnuts. Very tasty!
Option 2.
Custard: Grind 3 yolks with 1 tbsp. sugar, 1 tablespoon brandy and 1 tablespoon flour. Dilute 1st tbsp. Mix milk at room temperature until smooth, and cook in a saucepan with a thick bottom in a water bath until thickened. Cover and cool. Beat with softened butter 100g until fluffy and stable. Chopped nuts (2 tbsp.) Add to the cream.
Option 3:
1 can of boiled condensed milk + 100 g of softened butter. Beat. Add nuts and grated dark chocolate, if desired.
Option 4:
Free 150g of toffee "Golden Key" from wrappers, put in a saucepan. Add 125g butter and 2 tbsp. milk. Put on a low heat and melt everything into a homogeneous mass. Cool, stirring occasionally.
Here is the very view of the hazelnut ...

Form dough recipe BEARS AND BUMPS and GIFTS OF THE FOREST(cones, mushrooms ...)

Hostesses !!!

For those who have a form in the form BEARS or GIFTS OF THE FOREST(cones, mushrooms). I have molds Bears and Gifts of the Forest (cones, mushrooms ..) As for Bears: fill the dough by 2/3 of the volume, because the dough increases in volume during baking. And for the Dary of the Forest biscuits, both halves of the mold are filled with dough at once, then they are joined together so that they coincide and a single figure is obtained and they begin baking on the burner. As a result, you get an intact figure, you don't need to glue it together. And you need to make sure that there is no excess dough, otherwise you will have to wash the oven. The products are so similar to biscuits. I have taste associations with Madeleine cookies. And you can bake according to such a familiar (instruction) recipe:
Dough:
3st flour of the highest grade
200g butter margarine
3 tbsp sour cream
3 eggs
1/2 tsp salt
1 cup sugar
vanilla
1/2 tsp baking soda
Beat eggs with a glass of sugar until a thick, stable mass, add sour cream, salt, soda, vanilla, melted cooled margarine. Gently mix everything, gradually adding flour.

Hope it comes in handy!

The best cookie recipes step by step with a photo

cookies nuts

40 minutes

395 kcal

5 /5 (1 )

Before the restructuring, the shelves of all hardware stores literally began to burst with a series of "casting" baking tins for homemade cookies - nuts, mushrooms, triangles. Simple recipes attached to the forms were carefully stored, sometimes improved, but preference was given to the classic version developed by domestic food technologists. It was enough to warm up the opening form well on the gas stove burner, fill the voids with a specific dough, squeeze the handles, and after a couple of minutes, two halves of a bulky cookie were ready.

The only drawback of this method was a small detail - when more than the norm was added to the dough, the butter began to flow out of the mold, and the corrosive burnt "aroma" remained in the apartment for a long time. But the cookies were unusually tasty, my mother's, homemade. Yes, at that time there was no boiled condensed milk on sale yet, and "toffee" had to be cooked on their own the day before in order to fill and glue the ladles of finished baked goods.

The classic recipe for cookies "Nuts" with boiled condensed milk on the stove

Kitchen appliances

swing form "Nuts";
mixing bowl with high sides - 2 pcs .;
beaker;
mixing spatula;

tablespoon and fork;
tea spoon;
whisk or mixer;
sharp knife.

Ingredients

Name	Quantity
Flour	400 g
Sugar	70 g
Butter	70 g
Potato starch	70 g
Chicken eggs	2 pcs.
Baking powder	10 g
Vanilla sugar	1 tbsp. l.
Mayonnaise	100 g
Salt	¼ h. L.
Walnuts, peanuts or cashews (optional)	100 g
Condensed milk, or "Toffee"	1 can
Thick jam	3-4 tbsp. l.

How to choose the right ingredients

In the old recipe for the oil component, only margarine was indicated. It was just that ordinary margarine was generally available, but butter was considered a scarce product. There was not even a trace of ready-made boiled condensed milk, and the housewives had to prepare the so-called toffee from condensed milk themselves.

If you wish, you can boil a can of condensed milk by first removing the label under hot water. The jar is placed in a saucepan, completely filled with water and boiled for at least three hours. Open after cooling.

Step-by-step cooking of cookies "Nuts"

The classic recipe is very simple and the cookies are baked quickly enough.

Eggs are driven into a deep bowl and thoroughly mixed with sugar. Use a culinary whisk or regular table fork to mix the food. You can work with a mixer to speed up the process.
Mayonnaise and softened butter are added to the mixture and everything is mixed again.
All dry ingredients are mixed in a separate bowl and the dry mixture is added in small portions to the liquid part of the dough.
Again, everything is thoroughly mixed with a spatula until the mass is free to lag behind the walls of the dishes.
The finished dough is sent to the refrigerator for 15 minutes, and at this time the mold is put on low heat to heat up. Before baking the first portion, the inside of the mold should be greased with vegetable oil so that the "shells" do not stick and fall freely as they bake.
The dough can be divided immediately into portioned balls. The volume of each ball is approximately two cubic centimeters. You can take the dough with a teaspoon just before baking. Close the dough pan, squeeze the handles and bake on both sides.
The finished halves of the nuts are poured into a separate container. After everything is baked, the edges of the shells are equal. Crumbs from the edge of the pastry are mixed with chopped nuts and boiled condensed milk.
Each half of the nuts is filled with a mixture, carefully greasing the edges so that the shells stick together. You can fill one half with toffee, and the other with thick jam.
The finished cookies are laid out in a vase, sprinkled with powdered sugar and served with tea.

Video recipe for bee "Nuts"

We offer a video of the step-by-step preparation of cookies "Nuts". Please note that the baking oil must be softened, not melted:

Nuts with condensed milk. Recipe

Nuts with condensed milk are one of the most delicious treats from childhood. If you have a hazelnut at home, try making it very easy, and most importantly, very tasty!
⬇⬇⬇⬇⬇ RECIPE FOR COOKING Dough (FULL) ⬇⬇⬇⬇⬇
1. Flour - 400 g
2. Sugar - 70 g
3. Butter - 70 g
4. Potato starch - 70 g
5. Egg - 2 pcs.
6. Mayonnaise - 100 g
7. Vanilla sugar - 1 tsp
8. Baking powder - 1.5 tsp
Bon Appetit!

https://i.ytimg.com/vi/4ORwD2peoW4/sddefault.jpg

https://youtu.be/4ORwD2peoW4

2016-04-22T19: 47: 35.000Z

Along the way, you can familiarize yourself with how to cook, especially since the set of components is almost identical, and try to bake it in the form.

Basic common truths

For "Nuts" you can use any filling: grind walnuts with raisins and dried apricots, replace condensed milk with thick jam, add cocoa or chocolate to toffee, stuff with finely chopped fresh fruits, such as kiwi with orange, but the taste will radically change.
It is highly undesirable to increase the amount of fatty component cookies and replace with melted butter - excess fat will surely flow out of the edge of the mold.
Cookies can be baked lean without adding eggs to the dough and replacing butter with regular margarine.

The recipe for lean cookies "Mushrooms" in the form on the electric stove

Cooking time- 30 minutes.
Servings- 16-20 pcs.

Equipment and utensils

swing form "Mushrooms";
bowl - 2 pcs.;
cup - 3 pcs.;
mixer with a whisk attachment;

mixing paddle;
tablespoon and teaspoon;
beaker.

Ingredients

Recipe "Mushrooms" step by step

If lean cookies are baked, eggs are excluded from the recipe, and sugar is ground with part of the margarine.

We suggest that you familiarize yourself with the classic recipe and try to bake it in a mold on the stove. Like "Nuts", "Mushrooms" can be stuffed with all kinds of fillings. Cookies are decorated with powdered sugar, the hats are dipped in chocolate or milk sugar glaze. Served with tea.

Video recipe for cookies "Mushrooms"

In the video offered for viewing, a classic recipe for making homemade cookies on an electric stove is given:

video recipe: cookies nuts and mushrooms | baked mushrooms recipe

The taste of nuts with boiled condensed milk is familiar to every child and adult since childhood. This delicacy has become an adornment of both evening tea drinking and a festive table. Today, such cookies are more often bought in the store, only the taste of homemade baked goods is much better. For this reason, it is worth considering how to cook nuts with condensed milk in a hazelnut at home.

Recipe for dough for nuts in hazelnuts

Back in Soviet times, almost any housewife knew the recipe for nuts in hazelnuts in accordance with GOST, and not one, but several at once. The classic version uses butter or margarine. Additional ingredients are flour, eggs, slaked soda and sugar. Over time, more options for preparing dough for such a delicacy appeared, and they began to make it with sour cream, starch, mayonnaise and vanilla sugar. In addition, there are lean desserts that exclude animal fats and eggs.

In general, shortbread dough is always used for nuts. There is only one condition - margarine, butter and all other ingredients must be at room temperature. For the preparation of cakes, a special form is used - hazel. It can be conventional, used in the USSR for gas cooking, or a more modern electric one. Any of these must be greased before the first batch of cookies. In the case of a non-electric form, it is necessary to periodically turn it with different sides to the gas during baking.

In the recipe for nuts, there are several simple steps:

mixing all ingredients;
rolling the dough into a tight ball;
forming cookie halves;
baking process;
adding boiled condensed milk to the delicacy.

Classic dough for nuts with condensed milk

In the old traditional recipe for nuts, the dough is made with butter. It will take about 250 g. The list of other components is as follows:

soda - 0.25 tsp;
egg - 2 pcs.;
salt - a pinch;
flour - 3 tbsp.;
sugar - 0.5 tbsp.;
vinegar or lemon juice - 2-3 drops for extinguishing soda.

The cooking process is carried out step by step according to the following instructions:

Take a saucepan, where to melt butter, instead of which you can use margarine. Another way is to leave it to lie down at room temperature or grate it.
Beat eggs with sugar using a mixer, blender or whisk.
Use lemon juice or vinegar to extinguish the soda.
Combine the components listed in the previous paragraphs, then mix everything to a homogeneous consistency.
Continuing to stir, gradually add flour. Knead the dough thoroughly. It should be greasy, soft and elastic.

Mayonnaise hazelnut dough recipe

The following recipe for nuts with boiled condensed milk in hazelnuts involves the use of mayonnaise or sour cream for the test. In addition, they can be added together by dividing the required number in half. The list of required components includes the following:

sugar - a fourth of a glass;
baking soda - 1 tsp, which must be extinguished with vinegar;
mayonnaise and sour cream - 100 g or 50 g each;
butter - 100 g;
egg - 2 pcs.;
flour - 2.5-3 tbsp.

If the food is ready, you can start preparing the dough using the following instructions:

Using a mixer, beat eggs with sugar. Cut the butter into pieces immediately.
Add sour cream and slaked soda to the beaten eggs, and then melted butter. Mix.
Gradually add flour to the mixture, stirring constantly.
Knead the dough until soft and not very steep, so that you can easily pinch off a piece from it.

How to bake nuts in a hazelnut on the stove

You can choose the dough recipe for such a delicious treat from the above. From there, you can also take a list of products for the test. The filling will require the following:

butter - 50-100 g;
can of boiled condensed milk - 1 pc .;
walnuts - 200 g (optional).

From the listed ingredients, you need to prepare a cream, with which the cookies themselves are then stuffed. To do this, you need to do the following:

Melt butter over low heat, mix it with condensed milk.
Grind the nuts to a powder using a coffee grinder, or add them whole.
Combine all components and mix.

If the dough and filling for the recipe for nuts with boiled condensed milk in a hazelnut are ready, then you can proceed to the last stage. In a simple form on the stove, the treat is prepared as follows:

Pinching off small pieces from the dough, form balls of such a size that would fit the hazelnuts. The recommended diameter is about 2 cm.
Put the mold on fire, grease the grooves inside it with vegetable oil, you also need to do it with bulges on top.
Put a ball in each small container, then close the hazelnut and hold the handles tightly for some time so that the dough takes the required form of halves. After a couple of seconds, release the air. Then hold the handles for about a minute again, and then leave the dough for a few more minutes.
Turn the mold over with the other side facing the gas. Wait 3-5 minutes.
After removing the device from the heat, remove the halves with a fork, send the next batch.
Fill the cookies with a prepared in advance cream of boiled condensed milk, grease the edges with it, then mold the parts together.

Electric hazelnuts recipe

To prepare shortbread crumbly cookies in the form of nuts, you can also use an electric box, because some recipes with boiled condensed milk have been specially developed for it. Almost all models of such a device are equipped with a thermostat that changes the heating temperature from 200 to 250 degrees. In general, the electric shelf consists of 2 working panels, connected by a hinge, with built-in baking tins. The first step in cooking is to knead the dough according to one of the instructions above. Next, the filling is made from the following ingredients:

boiled condensed milk - 0.2 kg;
dough crumbs - optional;
butter - 0.1 kg.

The recipe for nuts with condensed milk in hazelnuts includes the following steps:

Set the baking temperature at the device to 200 degrees. If there is no such function, then you just need to check the readiness of the halves more often.
Pinching off pieces of dough, make balls, which are then placed in the cells of the electric rack.
Cover with a lid, check readiness after 1.5-2 minutes. If not yet baked, leave for the same amount.
Take out all the halves with a spatula, put them on a paper napkin.
Combine all the ingredients for the filling, fill the cakes with it.

Video: how to cook nuts with boiled condensed milk

This cookie comes from childhood. It does not need any advertising or presentation - we remember cookies and nuts with delicious shortbread dough and boiled condensed milk. They were baked in a special frying pan on an ordinary gas stove. Later, they began to produce more advanced devices in the form of electric ovens, such as waffle irons. They were adapted for baking two types of cookies - hollow for further filling with cream or other filling, as well as full-bodied. The best options were of course the filled biscuits.

Cooking according to the old recipe

Let's start right away with the test. Dough for biscuits nuts is made shortbread or semi-sandy. A recipe was always attached to the baking pan - this leaflet-instruction, which has turned yellow with time and numerous margarine stains, is kept by many to this day, because it contains verified GOST proportions of the dough.

This is what the one most commonly used today looks like. Let's prepare:

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

Cooking:

Melt the margarine.
Stir in salt, sugar, vanillin and grind with eggs.
Add the egg mixture to the melted margarine and add soda quenched in a teaspoon of vinegar there.
Add sifted flour in small portions to the mixture and knead the dough.

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

If you mix the ingredients with sliced margarine, then less flour will be consumed, the products will be less durable and crumbly. Since the nuts are to be stuffed, they are made denser, therefore pre-melted margarine is used.

The dough should be put into the mold by a third, pressing the halves of the pan well when baking. This will keep the cookies in shape, and the excess can be removed with a knife.

Take out the finished halves of the nuts, cool and stuff with jam, boiled condensed milk or any cream.

Classic recipe

And here is what the classic recipe for the famous nuts with condensed milk looks like.

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

Working process:

Separate the yolks from the whites.
Add sugar to a container with yolks, mix well.
Stir the sifted flour with sugar and vanilla, add baking powder, mix again and knead the dough, adding chopped soft butter.
Beat the foam in a container with proteins.
Add whipped yolks with sugar to the dough. Mix.
Last of all, protein is introduced into the dough, so that in the end you get a slightly sticky and not cool dough.
By this time, the electric hazelnut or the one that cooks on the stove should be well heated. The molds need to be slightly greased with vegetable oil, after which you can start baking. Soaking your hands in water, tear off pieces of dough, roll them into balls and put them in molds.
Close and press the mold parts tightly. Determine the heating time of each side empirically. Usually, three minutes are enough to bake the piece.
After taking out the products, put them on a board and cut off the excess at the edges. Do not throw these pieces away, but grind and add to the condensed milk. Add a handful of walnuts or any other nuts there.
Fill the nuts with the filling, connect the halves - your biscuit nuts with condensed milk are ready!

This we talked about how to cook a delicacy in a hazelnut. It can be electric, but baking in a mold on gas has become even more common. But what if there is no ready-made form at hand?

In the oven

Hazelnuts are cooked hollow, which is convenient for stuffing. But if there is no form, then quite tasty cookies can be baked in a regular oven. To do this, the dough is simply rolled into small, walnut-sized balls. They are laid out on a buttered baking sheet and baked. Then they take out the balls, cut them into halves, carefully take out a part of the middle and stuff.

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

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

Beat the sugar and egg well with a mixer, add the flour mixture with baking powder. Knead a soft dough, from which pinch off the pieces and gently, but firmly, lay out with your hands in the molds. The middle should not be full. You need to bake the nuts at a temperature of 180 degrees for ten minutes. Further, the blanks are anointed with cream and connected.

Cookies nuts in the form of gas

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

Products:

a couple of eggs;
350 g of butter, including 100 g will go into the cream;
granulated sugar - 200 g;
half a teaspoon of soda;
a pinch of salt;
flour - 3 glasses;
half a teaspoon of vinegar;
a jar of cooked condensed milk for cream and 150 g of nuts.

Working process:

Melt butter (250 g).
Pour sugar into it.
As it cools a little, add salt and eggs. Mix.
Add flour in several steps. In the meantime, we will extinguish the soda in vinegar and also add along with the flour.
The dough comes out not very steep and does not stick to your hands at all.
Then we bake, as described above.
For the cream, grind the nuts with a blender, add the remnants-trimmings from nuts, butter and condensed milk to them.
Fill the halves with cream and combine. Sprinkle with some powdered sugar.

Delicate recipe for nuts with condensed milk

It turns out soft and crumbly if you take the following dough:

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

Soften butter in warmth, but do not melt! Add sugar to it and, rubbing, add the yolks. Then there are slaked soda and flour. After kneading the dough, put it in the refrigerator for about 20 minutes, and then all that remains is to roll it into a layer and cut out a glass of mug. Arrange them in shapes and cut off the excess with a knife. Oven in the oven in tins. Then fill with any cream or condensed milk.

Today I want to tell you how to cook nuts with condensed milk - a Soviet classic recipe. In those days, there was no variety of sweets, we did not know the taste of terramissu and panna cotta. But the homemade recipes that were written down in family notebooks were simple, and certainly delicious. On the weekend, I decided to remember my childhood and cooked cookies with the children - those same nuts with boiled condensed milk in a hazelnut.

Ingredients:

wheat flour 3 glasses with a slide

chicken eggs 2 pieces

margarine 200 g

sugar 1/2 cup

soda 1/4 teaspoon

salt 1/3 teaspoon

vinegar 1 teaspoon

vanilla sugar to taste

boiled condensed milk 1 can

Servings: 10 Cooking time: 110 minutes

Recipe

Step 1: crush eggs with sugar

Before starting cooking, we will measure the amount of food required for the recipe. I use a classic faceted glass for this.

Grind the eggs with sugar. I did this with a whisk. The egg-sugar mass should turn white and approximately double in volume.

Step 2: melt the margarine

Melt a packet of margarine. All recipes from the USSR are simple and low-budget. Today we have heard a lot about the dangers of fats, which are contained in margarine. Therefore, it is better to use butter instead of margarine. There are several ways to melt, but the quickest way to do this is in a ladle on the stove or low power in the microwave. I decided to stick to the classic recipe and used the unhealthy and unhealthy margarine. Let the melted margarine cool slightly and add to the egg mass.

Step 3: add vinegar quenched baking soda

If we were describing a cookie recipe today, of course, we would use baking powder. But this is so boring. Quenching the soda was my favorite moment in making the dough. Today, this process also delights my daughter. Measure out the baking soda and gently drop vinegar on it. Variations are also permissible here: vinegar can be replaced with lemon juice, the chemical reaction will also be successful.

Add salt to the tip of the knife. It is imperative to add salt to the dough. When you add it to the dough, it better retains its shape and becomes stronger.

Step 4: knead the dough

Add the sifted flour. It is very convenient and quick to sift flour using a special mug. It should be noted that the recipe indicates the amount of wholemeal flour. Therefore, first we measure out the flour, and only then we sift. This will enrich the baked goods with air.

Knead a smooth dough. You need to knead until the dough stops sticking to your hands. If the flour specified in the recipe is not enough, you can add a little more, about half a glass no more, otherwise the dough will be too steep and the nuts will turn out tough.

The finished dough must be allowed to rest for 30 minutes at room temperature, leaving it in a bowl and covering it with cling film so that it does not dry out.

Step 5: prepare the filling

Of course, the classic homemade recipe requires you to cook boiled condensed milk yourself.

I decided to speed up the process and bought ready-made boiled condensed milk.

Step 6: bake the nuts

To bake nuts, you need to have a special shape - a hazelnut. Hazelnuts are of two types: cast iron and electric. I somehow managed to buy the coveted uniform on the occasion. It is exactly the same as my grandmother's. Then I didn't even know if I would ever bake on it, because the mold cannot be used for anything else. Ask your mothers and grandmothers, maybe somewhere they also have a hazelnut.

My cast-iron hazelnut for baking over an open fire.

Put the dough into each half, filling the groove by two-thirds of the volume, no more. Excess dough will squeeze out during baking and burn. After filling, the mold must be pressed tightly so that the dough is evenly distributed. What protrudes beyond the edges, it is better to immediately remove with a knife. Why nuts are good, they don't need an oven.

Bake on each side for 4-5 minutes. We turn over to the other side. Use oven mitts, the pan gets very hot during baking. The first time you need to wait for the form to warm up, then the process will go much faster. There is no need to lubricate the mold with additional oil. There is a sufficient amount of fat in the dough, it will melt during baking and the nuts will not burn. During baking, you need to open the form, checking that the nuts are not burnt. The halves should be golden, not pale or overcooked.

Step 7: Cool the shells

Put the finished baked goods out of the mold on a wooden board and allow to cool at room temperature. We are waiting for the nuts to cool completely. Carefully break off the extra edge that protrudes beyond the edges of the form, so as not to break the halves themselves. Children can be involved in this process, they do this kind of work with great enthusiasm. The remaining crumb can be crushed and added to the condensed milk in the filling. I did not succeed in doing this, the children diminished the "waste" much earlier.

Step 8: collect the nuts

Put boiled condensed milk into the prepared halves. And put the nuts together. You can additionally put a nut in each cookie. Of course, sweet cashews are best for this, walnuts, peanuts or almonds are also suitable. And you can do without nuts at all with condensed milk alone.

The nuts are so fragrant and delicious that you want to eat them immediately after cooking. But they will become as they should only in a few hours. Condensed milk should soak and soften a fairly dense dough. My impatient family barely waited until the end of cooking. Having conscientiously diminished half of the baked goods, they stated that it was tasty, but the nuts were hard. It was useless to explain to them that they had to wait until tomorrow. On the other hand, cookies are called nuts - they should be hard. We got about 50 pieces of delicious nuts with boiled condensed milk.

The nostalgic evening was a success! Cookies can be served with tea or coffee.

How to cook condensed milk properly

It takes about 3 hours to cook milk. Then the condensed milk will be as it should with a creamy taste, reminiscent of creamy toffee. Everyone has heard scary stories about boiling condensed milk, how it explodes and flows from the ceiling and walls. But to prevent this from happening, certain rules must be observed:

The main secret of making boiled milk is to choose the right condensed milk. Look for the inscription on the jar “whole condensed milk with sugar”. Additionally, check the composition, condensed milk should only consist of milk and sugar, nothing else should be included in the composition.
It is necessary to fill the jar with water so that it completely covers it. Moreover, it is necessary to ensure that there is a sufficient amount of water during cooking. If necessary, the water must be topped up.
Cook over low heat. Bring to a boil or immediately place the jar in boiling water, reduce heat to very low and cook for 3 hours after boiling.