If there was an Oscar nomination for homemade confectionery, then it would definitely get nuts cookies. This bakery has earned such recognition and its appearance, and taste, and ease of preparation. If you cook about the internal filling of nuts, then boiled condensed milk is an indisputable favorite, but the dough for nuts can be prepared according to different but equally tasty recipes.

Classic Nuts Test Recipe

This cooking method was usually applied to pan forms for baking nuts on gas, which is why it is considered to be a classic, but it can be used for electric hazelnuts and for molds in the form of shells in which cookies are baked in the oven.

The composition of the classic test is as follows:

  • 250 g margarine;
  • 2 eggs;
  • 100 g of sugar;
  • 3-4 g of slaked soda;
  • 390-420 g of flour.

How to knead the dough:

  1. Melt margarine in a refractory container until liquid. Then let it cool slightly. Meanwhile, beat eggs with sugar well.
  2. Combine the egg mixture with liquid margarine and hydrated soda, stir the composition to the most uniform state. Then mix the flour in small portions.
  3. The result should be a greasy and very soft dough. To make it easier to work with, the resulting mass can be put in the refrigerator for about half an hour.

An important point is determining the right amount of dough for one half of the shell. This can only be done empirically, but don’t be upset if the dough has gone beyond the edges of a miniature “container”. It is simply gently cut with a knife from the finished halves, and then added to the cream along with the nuts.

The classic stuffing of nuts cookies is a cream of boiled condensed milk and butter, which can be varied a little by adding chopped nuts (walnuts, peanuts or others), crumbs from the halves of the cookie and even dried fruits (dried apricots, prunes and raisins).

Recipe for electric hazel

For hazel, working from an electric network, you can use batter, filling them with grooves for nutshells by about 2/3 of their volume.

To make a liquid batch, it is necessary to prepare:

  • 200 g of soft butter;
  • 200 g of granulated sugar;
  • 5 eggs;
  • 3.5 g of salt;
  • 130-150 g of flour.

The sequence of actions:

  1. Beat soft butter for several minutes with sugar. Then reduce the rpm speed to a minimum, and mix chicken eggs into the oil mixture one at a time.
  2. Salt the flour and mix with the liquid components of the dough. This can also be done with a mixer at minimum speed. The resulting test must be allowed to stand for 20 minutes, then you can immediately start baking.

Nuts according to this recipe turn out to be very tasty and crunchy, but after they are filled with cream and allowed to lie down a little, they become much softer and more tender. To prevent cookies from getting too soft, do not use too thin a cream. Ideal - boiled condensed milk with butter.

Sand base for baking

For cookies, nuts are used mainly shortcrust pastry in one form or another of its variations.

Very tasty, with a delicate honey aroma, it turns out shortbread dough mixed from:

  • 1 eggs
  • 60 g of sugar;
  • 30 g of honey;
  • 150 g of melted margarine;
  • 4 g of soda, slaked vinegar;
  • 350 g of flour.

How to knead honey for nuts:

  1. If necessary, heat the honey to a liquid state and beat with sugar and a fresh egg. Pour liquid margarine into this sweet mass and send slaked soda here. Stir all the ingredients quickly.
  2. Sift and mix flour in several portions into the dough. The resulting mass should be very ductile and soft, but well behind hands.

According to this recipe, nutshells are baked literally for one and a half minutes, after cooling, they retain their softness and honey aroma. Ready cookie halves are filled with cream and combined in pairs.

How to make Choux Dough

Not having among your kitchen appliances a baking dish for nuts, you can treat homemade sweet tooth with sweets from custard dough. In this case, the products are formed with an ordinary teaspoon soaked in water.

For a serving of 30 nuts for custard dough you will need:

  • 180 ml of water;
  • 100 g butter;
  • 2 g of salt;
  • 200 g of flour;
  • 5 large eggs.

Dough kneading algorithm:

  1. Cut the butter into small cubes, put in a saucepan with a thick bottom and walls, add salt and pour water. After that, send the container to the fire and bring its contents to a boil.
  2. Into actively gurgling liquid in one go introduce sifted flour. Continuously stirring everything, brew the dough until it gathers in a lump and a thin flour film appears on the walls of the container.
  3. Brew the base to cool to 60 degrees, then mix chicken eggs into it one at a time. After this, you can begin to form and bake nuts. The oven temperature should be equal to 220 degrees, and the duration of the heat treatment - 30-35 minutes.

 

Ready nuts through a puncture are filled with cream from a confectionery syringe, dipped in hot sugar fudge and crushed in chopped nuts. As a filling, you can take boiled condensed milk or any other type of cream.

Cooking on mayonnaise

In the recipe of the test from the Soviet childhood, margarine is used as the main ingredient. This is due to the total deficit that prevailed at that time. This fact became the main factor, as a result of which there appeared a dough on mayonnaise.

By the way, here is a very good option:

  • 1 egg
  • 100 g of sugar;
  • 200 g mayonnaise;
  • 5 g of vanilla sugar;
  • 3.5 baking powder;
  • 3 g of salt;
  • 120-130 g of flour.

Kneading the dough:

  1. Grind the egg with sugar (including vanilla) until smooth, add mayonnaise to this mixture and carefully mix everything.
  2. Sift flour together with salt and baking powder. Place these bulk components in a liquid base. The dough should be a little thicker than for fritters, and slowly drain from a spoon.

The finished product also needs to be allowed to stand for a while (within 20-25 minutes), and then you can heat the hazel and start baking.

No eggs added

If you want to enjoy delicious nuts, and there are no eggs in the refrigerator, a recipe for a delicious shortcrust pastry for baking without eggs will help:

  • 120 g butter (margarine);
  • 50 g of sour cream of any fat content;
  • 50 g of white crystalline sugar;
  • 3.5 g soda;
  • 240 g of flour.

How to make dough for nuts without eggs:

  1. All ingredients must be removed from the refrigerator in advance, allowing them to calmly warm to room temperature. First, mix the sour cream with soda, so that the reaction begins. Grind the butter, heated to a creamy softness, with sugar.
  2. After this, it remains only to alternately combine the oil, sour cream and flour. At the end of all the manipulations you will get the usual soft shortbread dough that is in no way inferior to that prepared according to the classic recipe.

To make the finished shortcake nuts crunchier, part of the flour in the recipe can be replaced with corn or potato starch. The proportion of starch with respect to flour should be approximately 1/5 of the total composition.

Dough for hazel nuts in gas

To make delicious nut cookies with condensed milk, using a form or a frying pan for a gas stove, you can use the classic dough recipe or make a batch on sour cream.

The cookies are softer if you take:

  • 2 eggs;
  • 50-100 g of sugar;
  • 100 g of sour cream;
  • 100 g butter;
  • 5 g of slaked baking soda;
  • 325-390 g of flour.

Working process:

  1. Without dividing the eggs into yolks and proteins, froth them with sugar, put sour cream and continue whipping. Next, add melted butter and soda neutralized with lemon juice to the dough.
  2. When all the components are thoroughly mixed, it remains only in three to four doses to mix the flour. The mass should not become too steep - it will be possible to pinch off a piece from it and form a ball from it.

Although the dough contains a sufficient amount of fat, the pan before the first batch of shells should nevertheless be treated with oil, well going through all the bulges and indentations.

In the end, it is worth saying a few words about the filling. If the hostess decided to include walnuts in the composition of boiled condensed milk cream, then they need to be slightly fried in a dry frying pan and grind in a meat grinder. You can stick in the center of each nut one whole peanut or hazelnut kernel. In the case when condensed milk is not at hand, you can fill the nuts with any fruit jam. A slightly liquid product is easy to thicken with nut crumbs or chopped scraps of uneven edges of the shells.

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