Tender nuts with condensed milk recipe. How to prepare dough for “Nuts” with condensed milk, so that the homemade delicacy turns out to be much tastier than the store-bought one

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.

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 - it’s up to you to choose.

At home I have an ordinary old Soviet hazel tree, which I inherited from my grandmother. 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 nut tree.

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.

I prepared nuts according to the first recipe, they turned out delicious, but I want to try other recipes, and then choose the best one

Nuts option 1
Ingredients: butter - 100 g, sugar - 1/3 cup, eggs - 2 pcs, mayonnaise - 100 g,

starch - 1/3 cup, flour - 2 cups soda - a pinch

Preparation:

Beat eggs with sugar. Add softened butter (or margarine), mayonnaise, starch, and dissolve soda. Knead the dough, gradually adding flour. The dough should be homogeneous and plastic.
The nuts are baked in a special form - a nut pan. Before baking, warm the pan well and grease with vegetable oil (for example, with a brush or swab). For the next batches of nuts, you will no longer need to grease the mold. Fill the pan about 2/3 full and bake until golden brown.

For the filling, boil condensed milk. To do this, pour a closed can of condensed milk into a saucepan with water (so that the can is completely under water) and cook for 3-3.5 hours. If you cook in a pressure cooker, the process is significantly accelerated, and the condensed milk will be ready in 45-60 minutes. The longer you cook condensed milk, the browner it will be. The main thing is not to overdo it.

Fill the nut halves with the prepared condensed milk and combine them.

Nuts option 2

Ingredients: 150 gr. sour cream, soda, 2 eggs, butter 100 g, flour 2 cups, sugar 1/3 cup.

Preparation:

Drain. Heat the butter slightly and beat, adding sugar, sour cream, soda (slaked in vinegar) and eggs, then flour. Mix so that there are no lumps.

Nuts option 3

Ingredients: 250 gr. mayonnaise, 200 gr. margarine, 1 tbsp. sugar, 2 eggs, 1/2 tsp. soda

Stir and gradually add 2 tbsp. flour. Place the molds a little incompletely and make a hole in the middle with your finger.

Shortbread nuts

Ingredients: 300 gr. flour, 200 gr. butter, 100 gr. sugar, 1 egg, a little salt.

Preparation:

Beat the butter at room temperature until white, add sugar, beat, a little vanilla, salt and a whole egg.

Preparation:

Beat, quickly stir in the flour and a little baking powder. And you can bake it.

Nuts option 4

Ingredients: Butter 100 gr. sugar 1/4 cup, 2 eggs, 100 gr. mayonnaise, 1/3 cup potato starch, 1 teaspoon soda, 1 table. a spoonful of vinegar, vanillin to taste, flour at the rate of about 3 cups of soft dough.

Preparation:

Beat eggs with sugar, add softened butter, mayonnaise, starch, soda dissolved in vinegar, vanillin and stir well. Gradually add flour and knead into a soft dough.

Nuts option 5

Ingredients: 250g margarine, 1/2 tbsp sugar, 2 eggs (yolks), 3 tbsp. flour (you need to look at the dough, it should be cool), 1/2 tsp. soda, 2 tbsp. l. mayonnaise

Preparation:

The dough turns out plastic and does not stick to your hands. It comes out of the shells without any problems. Bake at about 180-200 degrees, when they are browned, take them out.

Filling - boiled condensed milk and the rest as desired. Leave for a while or in the refrigerator or in a cool place overnight.

Vanilla nuts

Ingredients: 3 tbsp. flour, 2 eggs, 200 g melted margarine, 1/2 tbsp. sugar, 1/4 tsp. slaked soda with vinegar, 1/4 tsp. salt, vanillin.

Preparation:

Beat eggs with salt and sugar, add margarine, beat, slaked soda, vanillin. Flour in 3-4 additions, it is better to sift directly onto the dough. Knead well. Let stand in the cold for 20-30 minutes. Form balls, approximately 1/3-1/2 the size of the wells, and bake.

Grandma's nuts

Ingredients: Butter 100 gr., sugar 1/4 cup, 2 eggs, 100 gr. mayonnaise, 1/3 cup potato starch, 1 teaspoon soda, 1 tbsp. spoon of vinegar.

Preparation:

Flour based on soft dough.

Beat eggs with sugar, add softened butter, mayonnaise, starch, soda dissolved in vinegar, vanillin and stir well.

Gradually add flour and knead into a soft dough.

Cream: Butter 200 gr., condensed milk 200 gr., chocolate or cocoa powder according to desired color, nuts to taste

Boil condensed milk in boiling water for 2-2.5 hours. Add condensed milk, finely chopped chocolate or cocoa and toasted and finely chopped nuts to the softened butter. Stir the resulting mass well and refrigerate for 30-40 minutes.

Yeast nuts

Ingredients: 1 cup flour, 1/2 teaspoon salt, 1 beaten egg, 1 tbsp. spoon of butter.

For yeast starter: 2 teaspoons of dry yeast (without a slide), 0.5 cups of warm milk, 1/2 teaspoon of granulated sugar, 2.5 tbsp. spoons of flour.

Preparation:

Grind 1 glass of sugar and 3 yolks, add 150-200 g. butter and grind again. Add 3-4 tablespoons of sour cream, flour - as much as the dough takes.

Nuts Toffee

Ingredients: 250g margarine, 3 tbsp. flour, 3 yolks, 0.5 tbsp. sugar, 3 protein, 0.5 teaspoon of salt and 0.5 teaspoon of soda.

Preparation:

Soften the margarine in the air, grind with flour to fine grains, add 3 yolks, mashed until white with sugar, beat the whites into a foam, quench the soda in vinegar and knead the dough.

Cream: 1 glass of milk, 300g of toffee, 250g of butter (margarine can also be used), cook until thickened, add crumbs from waste nuts. Boiled condensed milk with crumbs is also good.

Nuts Aphrodite

Ingredients: 200 gr. mayonnaise, 1 egg, 1/2 tsp. baking powder, 0.5 cups sugar, 1 tsp vanilla powder, a pinch of salt, 1 tbsp. flour +1 tbsp. spoon.

Preparation:

Beat mayonnaise with egg, then add sugar, mix, then add flour mixed with baking powder. The dough will turn out like pancakes, a little thicker. Let REST for 20 MIN.

The dough will be so lazily sliding off the spoon that it will slide into the hole for the nut on its own. The resulting shells will look a little like a biscuit.

The filling is boiled condensed milk and with crumbs from peeling nuts.

It is difficult to meet a person who would never enjoy grandma’s sweet cookies, shaped like a walnut. Today, its recipe is forgotten, since stores offer a huge selection of various desserts and sweets. We propose to restore injustice and remember how to cook those same nuts with condensed milk.

Classic recipe

• 2 eggs,
• 250 g butter,
• 0.5 tbsp. Sahara,
• 600 g flour,
• 0.5 teaspoon soda
• 0.5 teaspoon of table vinegar,
• salt,
• boiled condensed milk.

• To make your own condensed milk, place the can in a saucepan, pour boiling water over it and cook for 3 hours. After this, everything needs to be cooled. It is recommended to do this in the evening so that everything is ready the next day;
• Let's move on to the test. Melt the butter in a steam bath. To speed up the process, it is recommended to chop it first. Then add soda with vinegar and sugar to it, and then mix everything well so that there are no lumps;
• Separately, beat the eggs until foamy and pour them into the mixture, continuing to knead. Add flour in portions so that the dough has no lumps and is homogeneous, but thick.
• Lubricate the hazel cells with sunflower oil to prevent the cookies from sticking;
• You need to take small pieces from the total mass of dough and make balls out of them, which should fill the cells by 2/3. After this, cover the top of the hazelnut and if the dough has come out over the edges, be sure to cut it off, as it will burn.
• After everything is baked, put the halves of the nuts in a bowl and leave for a while. Fill the prepared “shells” with condensed milk and connect them together.

Dough recipe without eggs

Due to the absence of eggs, the nuts are harder and crunchier.

250 g margarine,

0.5 teaspoon of soda.

• Melt the margarine over a double boiler;
• Add granulated sugar, soda and sour cream. Mix everything well;
• Add flour in portions and knead the dough;
• Lubricate the hazel cells with oil and, dividing the dough into small pieces, bake the “shells”.

Nuts with condensed milk and mayonnaise

• 2 eggs
• 1/4 cup sugar
• 0.5 cups mayonnaise
• 3 tbsp. flour and
• 1 teaspoon of soda,
• 400 g condensed milk and
• 100 g butter.

1. For the dough, use a mixer to beat the eggs together with sugar;
2. Add the butter, melted over a steam bath;
3. We also send mayonnaise and slaked soda there. Mix everything well and add flour in portions to replace the dough, which should be soft, but not very hard;
4. Before baking, brush the hazelnut with oil;
5. If you are cooking cookies in a cast iron pan, you need to turn it over when the brown color appears;
6. Thus, cook all the “shells” and leave them to cool;
7. Fill the halves with condensed milk and seal.

Nuts with condensed milk in the oven

Not many people have a special hazel nut at home, but this does not mean that you need to give up preparing the delicacy. In the oven, the nuts will not turn out so perfect in shape, but their taste will also be excellent.

1. Using a mixer, beat the egg with sugar;
2. Add flour and baking powder in portions and knead the dough;
3. We will bake in special molds that have an oval shape. They need to be greased with oil, lay out the dough and carefully distribute it with your fingers, pressing it tightly against the walls. There should be free space in the center;
4. Cook in the oven at 180 degrees for 10 minutes;
5. After the time has passed, remove the cookies, cool them, and remove them from the molds;
6. Coat each part with condensed milk and connect them in pairs.

Nuts with custard

• for the dough: 100 g butter, but you can also use margarine, 2 eggs, 4 tbsp. spoons of sugar and the same amount of sour cream, 0.5 teaspoons of soda, 0.5 tbsp. starch and 2 tbsp. flour;
• for cream: 250 g of milk, 2 eggs, 100 g of sugar, 20 g of flour and 50 g of butter, as well as a bag of vanilla sugar and a pinch of vanillin.

We will prepare according to the following algorithm:

• The first thing to do is beat the eggs with sugar until white foam forms. Send softened margarine and other ingredients there. Mix everything until an air mass forms;
• Grease the mold with oil and cook the nuts in it according to the principles described above;
• Now we move on to the cream, for which we combine eggs and sugar. Add flour and vanilla sugar there;
• Dilute the finished mixture with cold milk and mix thoroughly so that the consistency is uniform;
• Place everything over medium heat and, stirring constantly, bring to a boil;
• After this, cool and, adding butter, prepare the cream. Stuff the “shells” with it and connect them together.

Filling options

You can fill the “shells” not only with condensed milk.

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

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 teramisu and panna cotta. But the homemade recipes, which were written down in family notebooks, were simple, and certainly delicious. Over the weekend, I decided to remember my childhood and made cookies with the children - those same nuts with boiled condensed milk in a nut bowl.

Ingredients:

wheat flour 3 heaped glasses

chicken eggs 2 pieces

margarine200 g

sugar1/2 cup

soda1/4 teaspoon

salt 1/3 teaspoon

vinegar1 teaspoon

vanilla sugar to taste

boiled condensed milk 1 can

Number of servings: 10 Cooking time: 110 minutes

Recipe

Step 1: Grind eggs with sugar

Before you start cooking, measure out the amount of ingredients required for the recipe. I use a classic cut glass for this.



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

Step 2: Melt the margarine

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



Step 3: Add soda dissolved in vinegar

If we were describing a cookie recipe today, of course, we would use baking powder. But it's so boring. Suppressing the baking soda was my favorite part of making the dough. Today this process also delights my daughter. Measure out the baking soda and carefully add vinegar to it. Variations are also allowed here: vinegar can be replaced with lemon juice, the chemical reaction will also be successful.

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

Step 4: Knead the dough

Add 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 the flour, and only then sift it. This will enrich the baked goods with air.



Let's knead a smooth dough. 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, left in a bowl and covered with cling film to prevent it from drying out.



Step 5: Prepare the filling

Of course, the classic home recipe requires you to prepare 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 form - a nut tin. There are two types of hazelnuts: cast iron and electric. Somehow, by chance, I managed to buy the treasured uniform. It's exactly the same as my grandmother's. Then I didn’t even know if I would ever bake with it, since the mold cannot be used for anything else. Ask your mothers and grandmothers, maybe somewhere they also have a hazel tree.

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



We put dough into each half, filling the cavity to two-thirds of the volume, no more. Excess dough will squeeze out during baking and burn. After filling, press the mold tightly so that the dough is evenly distributed. It is better to immediately remove what has protruded beyond the edges with a knife. What's great about nuts is that they don't require an oven.



Bake on each side for 4-5 minutes. 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 mold to warm up, then the process will go much faster. There is no need to lubricate the mold with additional oil. There is enough fat in the dough, it will melt during baking and the nuts will not burn. During baking, you need to open the pan, checking that the nuts do not burn. The halves should be golden, not pale or overcooked.

Step 7: Cool the “shells”

Place the finished baked goods out of the mold onto a wooden board and allow to cool at room temperature. We wait until the nuts have cooled completely. Carefully break off the excess edge that has protruded beyond the edges of the mold, so as not to break the halves themselves. Children can be involved in this process; they do such work with great enthusiasm. The remaining crumbs can be crushed and added to the condensed milk filling. I didn’t manage to do this; the children learned “waste” much earlier.



Step 8: Collecting nuts

Add boiled condensed milk to the prepared halves. And add the nuts. You can additionally put a nut in each cookie. Of course, it will be tastiest to use sweetish cashews for this; walnuts, peanuts or almonds are also suitable. And you can do without nuts entirely with just condensed milk.

The nuts are so aromatic and appetizing that you want to eat them immediately after cooking. But they will become as they should be only in a few hours. The condensed milk should saturate and soften the fairly dense dough. My impatient family could hardly wait for the cooking to finish. Having conscientiously eaten half of the baked goods, they stated that it was delicious, 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 correctly

The milk needs to be boiled for about 3 hours. Then the condensed milk will be as it should be with a creamy taste, reminiscent of creamy toffee. Everyone has heard horror stories about boiling condensed milk, how it explodes and drips from the ceiling and walls. But to prevent this from happening, you must follow certain rules:

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