Cookies in the shape of nuts with sweet condensed milk cream are well-deservedly popular. Of the hundreds of types of cookies, they stand out, perhaps, only for their unusual shape, however, this turned out to be the key to real success.
It is necessary
-
- For cakes "Nuts":
- 200 g butter;
- 3 eggs;
- 0.5 tbsp sugar;
- 1 tbsp vinegar;
- 1 tsp baking soda;
- 3 tbsp flour;
- form for "nuts".
- For the cream:
- 350-400 ml of condensed milk;
- 200 g butter;
- 2 tsp cocoa powder;
- vanillin;
- 150g walnuts;
- powdered sugar.
- For Oreshek cookies:
- 2/3 st. water;
- 100 g butter;
- 1 tbsp. flour;
- 4 eggs;
- salt.
- For the cream:
- 200 g butter;
- 150-200 g of condensed milk;
- 50-100 g of nuts to taste;
- 2 tbsp. l cocoa powder.
Instructions
Step 1
Cakes "Nuts"
Chop finely chilled butter, add sugar, grind thoroughly. Beat eggs into the mixture, beat with a mixer until smooth. Quench the baking soda with vinegar, add to the beaten eggs with butter and sugar, gradually pour flour through a sieve, knead a sufficiently steep dough. Grease the pan for "nuts" (it looks a bit like a frying pan with convex hemispheres on all surfaces), put on medium heat, pinch small pieces from the dough, put in a mold, cook for 2-3 minutes over medium heat.
Step 2
Prepare the cream: pour boiling water over walnuts, peel them if possible, dry and chop. Whisk butter with condensed milk until smooth, add vanilla to taste, then cocoa and chopped walnuts. Wait until the "nuts" have cooled, put the cream with a slide in one half and close the other. Refrigerate, sprinkle with powdered sugar before serving.
Step 3
Cookies "Nut"
Heat water in a saucepan, put oil in it, add a pinch of salt, bring to a boil so that the oil is completely dissolved. Sift flour through a sieve into boiling water and stir immediately until smooth so that no lumps form. Remove from heat, let cool slightly.
Step 4
Add eggs to the dough and mix thoroughly until a homogeneous, viscous, viscous mass is obtained (it is most effective to do this with a mixer; at first the mass will be liquid, you need to stir until it thickens). Line a baking sheet with baking parchment.
Step 5
Soak a spoon in water or take a pastry syringe and place small portions of dough, about 5 centimeters in diameter, on the parchment. Preheat the oven to 180 ° C, place a baking sheet with nuts in the oven for 25-30 minutes. Don't open the oven ahead of time to test the cakes. Remove the cakes from the oven and let them cool down.
Step 6
Remove the oil from the refrigerator beforehand, it should be at room temperature. Whisk, add the condensed milk and continue whisking for about 10-15 minutes. Add cocoa powder. Fry the nuts in a dry skillet, peel off the skins if they are peeling, and chop well.
Step 7
Put the cream in a pastry syringe or in a plastic bag with the corner cut off. Make small holes in the nuts and fill the cakes with cream through them. Cover each cake with cream, sprinkle with nuts.
