Nut cookies - six recipes, old and proven. Cookies nuts Cookies nuts with butter cream

Nuts are cookies that have been loved by many since childhood. Crumbly dough and delicate cream make this simple pastry a delicious treat!

Dough for nuts in a hazelnut: recipe

There are several dough recipes for this sweetness. They are all similar, but the end result is slightly different. Experimentally, you can determine which recipe for preparing nuts in the hazelnut tree give preference.

Recipe for nut dough in nut pan 1

Compound:

1. Chicken eggs – 2 pcs.
2. Cane sugar – 1/3 tbsp
3. Premium flour – 2 tbsp
4. Sour cream or thick mayonnaise – 100 g
5. Margarine or butter– 100 g
6. Baking soda – 1 tsp.
7. Table vinegar – 1 tbsp.
8. Potato starch – 1/3 tbsp

Preparation:

• Add sugar to the eggs and beat everything thoroughly until smooth. Then add sour cream or mayonnaise (your choice), softened butter or margarine to the eggs.
• Quench the soda with vinegar and also add to the eggs. Add starch there. Mix all ingredients thoroughly.
• The final step is adding flour. You need to add it little by little, stirring so that no lumps form. Knead the dough. The consistency should be quite soft and pliable.

Recipe for nut dough in nut bowl 2

Compound:

1. Chicken yolks – 2 pcs.
2. Sugar – ½ tbsp
3. Thick sour cream – ½ tbsp
4. Softened margarine – 250 g
5. Salt - on the tip of a knife
6. Baking soda – 0.5 tsp.
7. Vinegar – 1 tsp.
8. Vanillin - to taste
9. Flour - as needed

Preparation:

• Beat the yolks with sugar, add sour cream, margarine, salt, soda, quenched with vinegar and vanillin. Mix everything thoroughly until smooth.
• Then start gradually pouring sifted flour into the dough. The dough should be very soft.

Recipe for nut dough in nut pan without eggs

Compound:

1. Butter – 250 g
2. Flour – 3 tbsp
3. Sour cream – 100 g
4. Sugar – ½ tbsp
5. Soda slaked with vinegar - 0.5 tsp.

Preparation:

• Lightly beat sour cream with sugar, add softened butter and soda. Mix everything.
• Start adding flour little by little, stirring thoroughly to avoid lumps.
• Let the finished dough rest a little at room temperature.

How to bake nuts in a nut pan?

• The hazel tree needs to be properly lubricated with some kind of fat. Vegetable oil is best suited for this purpose. It is necessary to lubricate thoroughly, covering all recesses and parts of the device.
• Place a small ball of dough in each hole of the hazelnut. The optimal size for a standard shape is 1/3 of a walnut. After you prepare the first batch of nut shells, you will decide whether to increase or decrease the amount of dough for each shell.
• Next, close the hazelnut and place it on the stove. First, hold it for 40 seconds on one side, then turn it over and do the same on the other side. You can increase the time a little if you like more roasted nuts. Afterwards, carefully open the mold and check whether the shells are baked.
• This way you should bake all the prepared dough. Cool the shells, carefully trim the edges if necessary, and fill with cream.

Recipe for making nut filling in a nut bowl

Eat several options for filling nuts. You can cook any according to your taste.

1. The standard filling is boiled condensed milk. Ready-made boiled condensed milk can be purchased at the store, or you can prepare it in the old proven way. Place the jar in a saucepan with water and cook for three hours.
2. For each nut shell you will need 1 tsp. condensed milk
3. You can add softened butter to the boiled condensed milk and beat everything into a fluffy mass. The taste of the filling will become creamy and tender.

Cream for nuts in hazelnuts: the best recipe

Compound:

1. Chicken yolks – 2 pcs.
2. Sugar – 0.5 tbsp
3. Flour – 2 tbsp.
4. Cold milk – ¼ tbsp
5. Hot milk – 0.5 l
6. Butter – 50 g
7. Vanillin - to taste

Preparation:

• Grind the yolks well with sugar. Add flour to cold milk, stir so that no lumps form.
• Then pour the milk-flour mixture into the yolks. Mix everything and pour into boiling milk in a thin stream.
• Stir quickly again and remove from heat. Add vanilla and butter. Wait for the cream to cool and fill the nuts with it.

After filling the nuts with cream, put the two halves together, place them in a nice mound on a dish, sprinkle with powdered sugar and serve. Your family will not be able to tear themselves away from this sweetness until there is not a crumb left of it!

Especially forLucky-Girl. ru— Vitalina

Calories: Not specified
Cooking time: Not indicated

Agree: sweet nuts made from dough with custard or condensed milk, thick jam or marmalade - this is the first and most favorite version of the “Kinder Surprise”, which we are all familiar with from childhood. I decided to post my recipe with a photo, which will show you step by step how to prepare the nuts. The main thing here is to prepare the correct dough and make sure that it does not burn in the hazelnut.

Ingredients for the dough:
- eggs – 2 pcs.,
- butter – 100 g,
- sugar – 150 g,
- flour – approximately 500 g,
- soda – ½ tsp,
- vinegar to extinguish soda (about 1 tbsp).
For the custard:
- butter at room temperature – 100 g,
- sugar – 150 g,
- milk – 150 g,
- flour – 2 tbsp.
In addition, to prepare nuts, you will need a special device - a nut maker. This is something that resembles a double-leaf frying pan with indentations for forming nut shells.

How to cook with photos step by step

1. First prepare the dough. Place the butter in a small vessel (bowl or saucepan), place over low heat and melt completely. Set the pan aside and let the oil cool.




2. While the butter is cooling, break two eggs into a bowl and add sugar.




3. Using a fork, mix the eggs and sugar thoroughly, but do not beat them. Usually eggs for dough are beaten to obtain fluffy baked goods, but here the role of baking powder will be played by soda, quenched with vinegar.






4. Add the cooled (but still liquid) butter to the egg mixture and stir to combine.




5. Quench the soda with vinegar and pour into the dough. If you have never done this procedure, then we will explain: just take half a teaspoon of soda and, holding it over the dough, pour a spoon of vinegar over the soda. The soda will hiss and foam - thanks to this, the nuts will turn out soft and pleasant to the taste.




6. Add flour to the dough little by little. This mixture should be homogeneous and yellowish.






7. Add flour until the dough is soft but elastic. Form it into a ball and place it in a bowl.




8. To save time and avoid washing your hands many times (the dough is greasy!), it is better to make blanks for the nuts from the entire dough at once. The technology is this: to prepare the nuts, you will need to place balls with a diameter of 2 cm into the holes of the nut tree. These are the balls that need to be molded from the entire dough. The most convenient and fastest way to do this is to separate a small part of the dough from the kolobok, roll it into a “sausage”, pinch off pieces from it, and then turn each of them into a ball.




9. Warm the hazelnut well over the fire on both sides. Then use a whisk to coat both sides (inside) vegetable oil and place a ball of dough in each hole. If your hazel tree has such a figured recess in the center, it can also be used for its intended purpose - to lay the dough and prepare the flaps for the flowers. Place the hazelnut over medium heat and fry the shells until they turn beige. You can cook nuts by frying them on both sides, but then the shells will turn out drier (they won’t be able to soak up the filling well).




10. Place the finished nut halves in a bowl. Not all of them will turn out perfect: some nuts made from too large a ball will be surrounded by excess dough. When the products dry, these crusts can simply be broken off.






11. Prepare: mix half the milk with sugar and place in a saucepan on the fire.




12. Pour the prepared flour into a bowl and add the second half of the milk to it. Mix these ingredients well so that there are no lumps left.




13. When the milk in the pan is heated, pour the flour mixture into it, stirring the future cream with a spoon.




14. When the cream in the pan thickens, cool it and transfer it to a food processor with a mixing attachment. Add softened butter to the cream and beat well.






15. Stuff the nuts with custard. The most convenient way is to fill one half with a heap, then cover it with the second (empty) half and turn it over so that the cream softens both parts of the nut.




Nuts from dough with custard are ready! They will become even tastier when they sit in the refrigerator for a day!
Here's how to prepare.

Test option No. 1

. 5 eggs
. 1 cup of sugar
. 1 cup starch
. 1 cup flour
. 200 gr. softened butter

Beat eggs and sugar until foamy, add remaining ingredients. Mix everything well. When adding flour and starch, you need to make sure that the dough is not too stiff and not too liquid.
Starch is added to the dough to make cookies or nuts crispy!

Test option No. 2 (THE BEST!!!)

Recipe from 30 years ago:

250 gr. margarine
. 3-4 cups flour
. 2 eggs
. 1 cup of sugar
. 0.5-1 tsp. soda slaked with vinegar

Separate the yolks from the whites. Beat the yolks with sugar. We extinguish the soda with vinegar and mix with egg whites. Add margarine (you can grate it). Add flour in small portions. Knead everything well. The dough should not look dry. As soon as the dough begins to lag behind the fingers of flour, then kneading is enough.

Test option No. 3

Recipe for nuts, which was included in the instructions for the nut maker:

2 eggs
. 1/4 cup sugar
. 1/3 cup starch
. 50-70 gr. softened butter
. 100 gr. mayonnaise
. 1/2 tsp. soda
. 1 tbsp. vinegar
. Flour based on soft dough
. vanillin to taste

The nuts turn out delicious, but the dough turns out to be quite greasy, although tasty.

Test option No. 4

Recipe for molds of different nuts:

150 g butter
. 3 tbsp. l. Sahara
. 2 eggs
. 1 tbsp. l. honey
. 1 tbsp. l. cognac
. 1/2 tsp. soda
. 1 tsp. vinegar
. 3 cups flour

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.

Test option No. 5

The dough is suitable for both nuts and waffles:

250 gr. creamy margarine
. 1 cup flour
. 5 eggs
. 1 cup of sugar
. 1/4 tsp. soda
. A pinch of salt

Melt the margarine, add sugar, a pinch of salt and let cool. Add eggs, soda, mix. Add flour and mix well. You will get a liquid dough. Bake in the form of nuts or waffles. It turns out very crispy and tasty nuts or waffles. If you roll the waffles into a tube, you need to do them while the waffle is still hot, because when it cools down, it will become crispy and break.

HOW TO COOK:

Place a piece of dough into each “Nut” mold, press it firmly 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 have 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 the 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 mold over and the cookies will fall out on their own).

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”.

Place the finished “Nuts” in the refrigerator for several hours to soak in the cream.
The “nuts” should be crispy.

For those whose nuts turn out a little hard: shortbread dough You need to knead as quickly as possible.

To make the nuts more crumbly, you can add a little (tbsp. pork fat) to the dough.

It is better to add only yolks to the dough.

FILLINGS:

Cream option No. 1

. Jam or jam
. Egg whites
.
Jam or jam is placed in one half. In the other half - whipped egg white into a stiff foam. Next we combine the nuts.

Cream option No. 2

Custard mixed with crumbs obtained from nut scraps.

Cream option No. 3

. 1 can of boiled condensed milk
. 100 g butter

Cream option No. 4

. 400 ml 20% cream
. 3 yolks
. 2-3 tablespoons sugar
. 1 tablespoon flour

Cream option No. 5

Boiled condensed milk
Pieces of nuts (walnuts or others)
You can trim from the nuts themselves
You can also have grated chocolate.

Cream option No. 6

Creamy custard. Quite thick (to make it thicker, use a tablespoon of flour instead of a teaspoon).

Cream option No. 7

2 glasses of baby food "Malyutka"
1 can of raw condensed milk (not boiled!)
200-250g. butter.

This cream is suitable for dough without mayonnaise (!) and starch (!!). It is better that the dough is made from margarine, eggs, sugar, flour and soda. Because the dough should not be stone-like, but slightly crumbly and slightly saturated with cream.

Let's prepare milk from baby food, as written on the box, but so that it is neither liquid nor thick - something in between. Let it cool.
Mix condensed milk with pre-softened butter (but under no circumstances melted!), then add nutrition to this mass and stir thoroughly until smooth.
It is advisable to take Malyutka, because... anything else is unlikely to work...
If you are abroad, you can replace it with milk powder (not cream).
I advise everyone to try making nuts with this cream at least once - you won’t regret it!!!

Cream option No. 8

Semolina cream

ADVIСE:

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

Cookies in the form of nuts with condensed milk, known since Soviet times, are usually baked according to the two most common recipes. For the first, classic shortbread dough is kneaded, and the list of products for the second includes sour cream. The filling can be simply boiled condensed milk or butter cream based on it; sometimes a piece of walnut is hidden in the middle. There are no particularly fundamental differences regarding the general technology in the recipes. In any case, you cannot do without a unique kitchen utensil - a special double frying pan with cells (called a “hazel pan”). When you start cooking, be prepared for the fact that after baking you will have to devote time to a little cleaning - the process of oil leaking onto the stove is inevitable. But this is not scary at all, because the result is worth the effort! It’s not for nothing that shortbread has remained popular for so many years – only the best desserts stand the test of time!

Classic recipe for nuts with condensed milk

The classic recipe is based on simple shortbread dough, which when baked is crumbly and fragile, with a slight pleasant crunch and an appetizing rosy color. The brittle shell of the cookies 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 teaspoon;
• eggs - 2 pcs.;
• flour - 370 g;
• baking powder - 1⁄4 teaspoon;
• salt - 1⁄2 teaspoon.

For cream:

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

How to cook nuts using classic dough

1. Beat the eggs with a whisk with vanilla and regular sugar.
   
2. Sift all the flour along with baking powder into a work bowl. Add salt and mix. Grind the cooled solid butter on a coarse grater and add it to the flour mixture.
   
3. Grind the contents of the bowl by hand until crumbs form.
   
4. Pour the sugar-egg mixture onto the crumbly flour mixture.
   
5. Quickly form the dough. As soon as the components come together, stop kneading. If the dough turns out very sticky, you can add a little flour. If, on the contrary, the mixture is too dry and it is impossible to form one lump, add a little cold water(only if necessary!). Wrap the dough in cling film and put it in the freezer for 20-30 minutes.
   
6. In the meantime, we will prepare the filling for future nuts. The portion of butter for the cream should be softened, so we measure out the required dosage in advance and remove it from the refrigerator. Beat the melted butter mixture with a mixer until fluffy.
   
7. Add boiled condensed milk, continuing to work with the mixer. As soon as the mass becomes smooth and homogeneous, the cream is ready!
   
8. We take out the chilled dough and start baking the shortbread nuts. First, grease the cookie pan with vegetable oil - coat each cell, all the bulges, as well as the flat surface (this grease will be enough for the entire process, until the very end of baking). We pinch off lumps from the dough and place them in each cavity. The size of the koloboks is determined experimentally (about half the size of a walnut). If the central cell is larger than the others, the piece of dough for it should also be larger.
   
9. Close the cookie pan so that the bottom and top parts are connected. Place on medium heat. From time to time we turn the hazelnut from one side to the other so that the cookies brown evenly. Make sure the nuts don’t burn or dry out! Periodically we look inside, carefully opening the lid - as soon as the sand pieces acquire a pleasant ruddy color, remove from heat. The hickory will heat up quickly, so subsequent batches of cookies will bake much faster.
   
10. Pour the sand “shells” onto a plate or kitchen board. We form and bake the pieces in the same way until all the dough is used up. Makes approximately 72 halves (quantities may vary). If the cookies have excess dough around the edges, cut off or carefully break off this part. You can add the trimmings to the cream filling.
    
11. Having finished with the flour preparations, we begin to form the cookies. Using a teaspoon, fill the sand “shells” with cream, and then connect the two halves. We press lightly with our fingers, but try not to press too hard - the cookies are fragile and may crumble.
    
12. Thus, we have whole shortbread nuts with condensed milk inside. You can put the cookies in the refrigerator for 1-2 hours to harden.
    

Good day to all!!!
I brought another tasty treat from my childhood. Once upon a time I had a non-electric nut maker; I baked nuts on the stove. But with the moving, I don’t even know where it got lost, and now I have a glass-ceramic stove, you can’t use it on it. So I decided not so long ago to order an electric hazelnut maker from an online store. I tried it and am sharing the recipe with you. You don't need a lot of ingredients and they are very simple.
First, melt the butter, cool it a little and add sugar, stir until the sugar dissolves.

I add chicken eggs here and mix thoroughly again.

sift the flour together with baking powder, knead the dough

From the finished dough I make these blanks with my hands, they can be made into more than one bookmark at once

This kind of helper appeared in my kitchen, I put a piece of dough in each cavity, pre-heat the hazelnut well, the coating is non-stick, no need to grease. Cover with a lid and press down thoroughly and bake the nuts for 5-7 minutes, one serving

I specially make the blanks larger so that the nuts come out with edges, then I just break them off and use them in cream

I got such a pile of ready-made halves, now all that remains is to fill them

We love nuts with custard, so I cooked them with it this time. Pour a glass of sugar and 1-1.5 tablespoons of flour into a saucepan with a thick bottom, mix well

I beat the egg into the sugar and flour and rub it thoroughly with a spoon

to get this white mass, now pour in 2 cups of milk and mix again

I put the pan on the stove over low heat, you need to stir the cream constantly, when bubbles start to appear, the cream starts to gurgle, you need to turn it off, it doesn’t need to boil too much. The cream is not liquid, I cool it until warm, it will gradually thicken a little more

and the crushed edges from the nuts, which I already wrote about above, add everything to the cream and mix

I put a little prepared custard in each half of the nut and put the halves together

you can put the kettle on and invite everyone to drink tea

Both adults and children love these nuts

and homemade nuts cannot be compared with any store-bought ones

Enjoy your tea!!!

Cooking time: PT01H00M 1 h.