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 in small portions flour. 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 delicious 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 (up to golden color).

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 baby food"Baby"
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.

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 ready dough I make these blanks with my hands, they can be made for 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 very much custard, so I cooked them with him 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.

Not long ago I returned from the village where I discovered an ancient hazel tree. Of course, I couldn’t help but be tempted and take it home.

My mother-in-law told me the recipe for nuts. She once cooked them for my husband. And the hazel tree has now been inherited by me.

Arriving home, I, of course, decided to try my hazelnut. Look what came of it.

Cooking time: 1.30 min.

Difficulty of preparation: very easy

Ingredients for the dough:

Eggs: 2 pcs.
Flour: 2 tbsp.
Sugar: 1\3 tbsp.
Sour cream: 100 g
Butter: 100 g
Soda: 1 tsp.
Vinegar: 1 tbsp.
Starch: 1/3 tbsp.

Let's start with the test.

For more tender dough we need to beat eggs with sugar.

Be sure to sift the flour so that the dough is fluffy, and to avoid debris in the flour.

Pour it into a bowl, along with sour cream and beaten eggs with sugar.

Quench soda with vinegar.

The dough should be very soft.

Now that the dough for the nuts is ready, we need to grease the nut with butter. We grease not only the holes where we will put the dough, but also the convex sides of our frying pan.

Close the hazelnut and place it on the burner. We turn it over from time to time.

To understand that the cookies are ready, we need to open the hazelnut. If the nuts are already golden brown, then you can get them from there.

These are the nuts I got. As you can see they are a little pale and very soft, next time I will bake them a little longer to get a crispier, browner cookie.

Well, in general, the cookies themselves are very tasty and beautiful.

Now we will prepare the filling for our nuts.

I decided to fill them with custard instead of traditional condensed milk, since children will eat them, and good condensed milk is hard to find now.

First, take the milk and bring it to a boil.

The starch must be filled with cold water in advance.

When the milk boils, pour in the starch and stir over low heat for 2-3 minutes. Throw in the egg and stir quickly so that there are no lumps.

The nuts turned out very tender and tasty. Although, I like them crispy, so next time I will bake them more.

This dish can be served as festive table, and for tea every day to pamper yourself and your family.

Enjoy your tea!

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I offer three options that are very tasty and have differences in execution. All recipes have been tried many times by me and are designed for... different tastes. Choose what you like! Bake nuts in special form- hazelnut.
Dough option 1 (dough balls):
This version of Nuts is richer, denser and as a result the nuts are soft, as if they were biscuit...
100g butter (margarine)
1\4 tbsp. Sahara
2 eggs
3 tbsp. flour (+-) based on soft dough
1\3st. potato starch
1 tsp soda
1 tbsp vinegar
100g. mayonnaise
vanilla
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, pliable dough that does not stick to your hands.

Cooking process:
Using the prepared dough, roll into two balls. The diameter of the balls is slightly more than 1 cm (the size of a cherry).

And only then put the hazelnut on the stove to heat up. Heat each side for 3 minutes, baking heat is lower than medium.
Place a large, deep cup nearby where you will shake out the baked preparations for the nuts.
Now open the hazelnut, grease it with a little vegetable oil once (no more is needed), lay out the first batch of blanks, press well with the lid. You will hear such a hissing...put the hazelnut on the fire...literally after a minute turn the hazelnut on the other side and bake for 1 - 1.5 minutes...now you can open the hazelnut slightly and look at how golden it is...if you don’t really repeat the scrolling , on one side and the other. When baking the first batches of nuts, it will become clear to you what size you need to roll the pieces, what kind of fire to set and how long to keep the nuts. And the degree of golden color depends on your tastes. It comes out of the shells without any problems. Yes, the dough does not leak out of the pan, the stove is clean.

Dough option 2 (dough balls):
Very soft crumbly dough. Like shortbread, which must be kneaded as quickly as possible.

1 tbsp. Sahara
3 yolks
200g butter (softened)
3-4 tbsp. sour cream
2.5-3 tbsp. flour
Grind the sugar and yolks, add butter and grind again. Add sour cream, flour - as much as the dough takes. Cooking process as in recipe 1.

Dough option 3 (liquid filling of dough):
This is closer to my taste. The nuts are thinner and softly crunchy, like homemade waffles. This is my favorite recipe.

200g butter (butter margarine)
1 tbsp sugar
5 eggs
1 tbsp flour
Soften the butter at room temperature. There is a secret here: do not melt the butter, but use softened butter. Then you don’t have to lubricate the hazel at all, and nothing sticks. Combine butter and sugar and beat. Add flour, mix. Add eggs and beat on low speed until smooth. The dough will turn out like pancakes, a little thicker. Let stand for 20 minutes.
The dough will look like this: lazily sliding off the spoon. It will slide into the nut hole on its own. Pour a little less than half a teaspoon into the hole. This baking method takes less time.

Assembly:
Fill the cooled nut halves and seal with cream. Place a teaspoon of cream on one half, cover with the other half and press, and carefully remove the excess cream on the sides of the nut.

Fillings:
Option 1.
Boil condensed milk. For this closed jar Pour condensed milk into a saucepan with water (so that the jar is completely under water) and cook for 2-3 hours. The longer you cook, the darker the condensed milk will be. Combine boiled condensed milk with very finely chopped dried apricots, prunes and walnuts. Delicious!
Option 2.
Custard: Grind 3 yolks with 1 tbsp. sugar, 1 tbsp cognac and 1 tbsp flour. Dilute 1 tbsp. milk room temperature mix until smooth, and cook in a thick-bottomed saucepan in a water bath until thickened. Cover with a lid and let cool. Beat 100g softened butter until fluffy and stable. Add chopped nuts (2 tbsp) to the cream.
Option 3:
1 can of boiled condensed milk + 100 g of softened butter. Beat. Add nuts and, if desired, grated dark chocolate.
Option 4:
Remove 150g of Golden Key toffees from their wrappers and place in a saucepan. Add 125g butter and 2 tbsp. milk. Place on low heat and melt everything into a homogeneous mass. Cool, stirring occasionally.
This is the appearance of the hazel tree...

Dough recipe for the mold BEARS AND CONE And GIFTS OF THE FOREST(cones, mushrooms...)

Hostesses!!!

For those who have a form in the form BEARS or GIFTS OF THE FOREST(cones, mushrooms). I have Mishka and Gifts of the Forest molds (cones, mushrooms..) As for Mishka: fill the dough to 2/3 of the volume, because... The dough increases in volume during baking. And for Dary Lesa cookies, both halves of the mold are filled with dough at once, then they are connected together so that they coincide and form a single figure and they begin baking on the burner. As a result, you get a whole figurine, no need to glue it together. And you need to make sure that there is no excess dough, otherwise you will have to wash the oven. The products are so similar to biscuits. I have taste associations with Madeleine cookies. And you can bake according to this native (instructions) recipe:
Dough:
3 tbsp premium flour
200g butter margarine
3 tbsp. sour cream sour cream
3 eggs
1/2 tsp salt
1 tbsp sugar
vanilla
1/2 tsp soda
Beat eggs with a glass of sugar until a thick, stable mass, add sour cream, salt, soda, vanilla, melted cooled margarine. Mix everything carefully, gradually adding flour.

I hope it's useful!

Everyone loves nuts - both children and adults! They are very easy to buy - just go to the confectionery department of the store. But the best thing is, of course, to cook it yourself. Moreover, in this case you can choose the filling for these sweets to your taste. Traditional nut filling - boiled condensed milk. But if you don’t trust the quality of this product (there are too many bad rumors about condensed milk), prepare the nuts with plain sour cream. It will turn out delicious and fast!

Ingredients:

• Eggs - 2 pcs.
• Flour - 500 g
• Butter - 250 g
• Sugar - 1 cup
• Soda - 0.5 tsp.
• Table vinegar - 1 tbsp.
• Sour cream - 300 g
• Cherries in own juice- 0.5 l can or 2 0.2 l cans
• Vegetable oil + whisk - for greasing

In addition to the products, you will need a nut pan - a double “frying pan” with recesses for forming nut shells.

Preparation:

1. Break the eggs over a large bowl, in which you will then knead the dough.

2. Add sugar to the eggs and mix these ingredients well. Try to turn the ingredients into a homogeneous mass without sugar sediment.

3. Place the butter in a mug or small saucepan and place on low heat. Melt the butter and then cool it. Before adding oil to the dough, make sure it is cool enough; hot oil may “cook” the eggs in the bowl. Pour into a bowl liquid oil and mix with the remaining ingredients.

4. Take a teaspoon of baking soda and quench it with vinegar directly over the bowl. The soda will foam and flow into the dough. After this, mix the ingredients again.

5. Add a cup of flour to the bowl and knead the dough well with a spoon. It is still liquid, so you need to add more flour. Add flour until the dough becomes difficult to stir with a spoon.

6. Knead the dough with your hands and form it into a tight ball.

7. Pinch off a small piece of dough from the bun, roll it into a sausage and divide it into equal pieces. From each such piece, roll a ball about 2 cm in size. If the ball is too small, it will turn out to be too small a shell that cannot be filled with cream, and if it is too large, excess dough may come out of the nut and burn.

8. Heat the hazelnut on both sides on the stove. Then lubricate both of its flaps (with all the recesses) vegetable oil and place the dough balls into the holes. If your nut rack has not only holes for nuts, but also a flower-shaped recess, you can also put a piece of dough into it, but of a larger size.

9. Close the hazelnut and keep it closed over medium heat for the first 10 seconds (so that the shells are finally formed). After this, you can release the handles of the hazel tree. Fry the nuts until golden brown and place on a plate. If there is excess dough on the sides of the shell, wait until the nut has cooled and use your fingers to break it off.

10. While frying the nuts, you can prepare the filling at the same time. Place the cherries in their own juice in a colander and wait for the juice to drain from them.

11. Then mix the cherries with sour cream.