Cookies familiar from childhood "Nut" are now sold in any supermarket. However, the homemade option does not match the taste of the store - the crumbly cookies melt in your mouth, and besides, you can choose the filling of your choice.
It is necessary
-
- For variant 1 of the test:
- - 150 g butter;
- - 3 glasses of flour;
- - 3 tbsp. tablespoons of sugar;
- - 2 eggs;
- - 1 tbsp. a spoonful of honey;
- - 1 tbsp. a spoonful of brandy;
- - 1 teaspoon of vinegar;
- - 0.5 teaspoons of baking soda.
- For option 2 of the test:
- - 200 g butter;
- - 3 glasses of flour;
- - 0.5 cups of sugar;
- - 1 tbsp. a spoonful of starch;
- - 3 yolks;
- - 1 teaspoon of vinegar;
- - soda on the tip of a knife.
- For test option 3:
- - 200 g butter;
- - 3 glasses of flour;
- - 0.5 cups of sugar;
- - 180 g of fat sour cream;
- - 3 squirrels;
- - 0.5 teaspoons of soda;
- - 0.5 teaspoons of salt;
- - spices (vanilla
- cinnamon) to taste.
- For a classic cream:
- - 1 can of boiled condensed milk;
- - 100 g of butter.
- For the butter custard:
- - 400 ml 20% cream;
- - 3 yolks;
- - 3 tbsp. tablespoons of sugar;
- - 1 tbsp. a spoonful of flour.
- For the nut custard:
- - 1 glass of milk;
- - 180 g of sugar;
- - 3 yolks;
- - 1 tbsp. a spoonful of flour;
- - 1 tbsp. a spoonful of brandy;
- - 1, 5 cups of walnut kernels.
Instructions
Step 1
Make your nut dough using one of three options. Please note that the dough should be elastic and not stick to your hands anyway. For the first option, combine softened butter with sugar and eggs. Pour in the cognac and whisk well. Quench the baking soda with vinegar. Add honey, soda to the dough and knead, gradually adding flour.
Step 2
Mash melted butter and sugar for the second batter. Add the yolks to the butter and beat thoroughly. Add sifted flour and soda slaked with vinegar. Transfer the kneaded dough to a bowl, cover with cling film and leave in the refrigerator for 20 minutes.
Step 3
Combine sifted flour with spices, salt and baking soda for 3 dough options. Mix softened butter with sugar until white. Add chilled whites, sour cream and flour, stirring constantly.
Step 4
Lubricate the nut molds with vegetable oil. Put a piece of dough in each mold, press it against the sides and bottom of the mold to make a depression. Remove excess dough. Bake cookies, depending on the shape - either in the oven at 180 ° C for about 20 minutes, or on a hotplate on both sides for 7 to 10 minutes. The shells should turn out to be golden, crunchy, easily falling behind the mold.
Step 5
Fill the cooled halves with cream and fasten them together. Remove the cream that has leaked on the sides. Fill the nuts with any jam or cream of your choice. The main thing is that the filling is viscous and thick - the halves of the shells should snuggle well against each other.
Step 6
Mix boiled condensed milk with softened butter for a cream. Add crushed walnuts if desired. This version of the cream is classic.
Step 7
Make a thick, creamy custard. To do this, mix the yolks with sugar, flour and a spoonful of cream. Heat the remaining cream. Gradually pour hot cream into the yolk mass, stirring constantly so that the yolks do not curl. Then heat the cream over low heat, not boiling and quickly remove from heat.
Step 8
Fill the nuts with hazelnut custard. Pass the peeled walnuts through a meat grinder. Make a custard. Mash the yolks with sugar, flour and cognac. Pour in warm milk. Cook the cream over low heat, stirring constantly, until thickened. Add the nuts to the cream and whisk. If desired, filling the nuts with cream, put a quarter of a walnut kernel in the middle.
