Cookies "Nuts" with condensed milk
8 servings
90 minutes
Cookies 'Oreshki' with condensed milk are not just a dessert but a true childhood memory popular in Russian cuisine. Small crispy halves joined by a sweet and delicate cream made of boiled condensed milk and nuts create a harmony of taste. Their history goes back to the Soviet past when such cookies adorned festive tables. The crispy shells, slightly caramelized from butter and sugar, are perfectly complemented by thick nut cream. 'Oreshki' can be served with tea or coffee, and their airy texture makes them ideal for cozy gatherings. Sometimes they are dipped in coconut flakes for added sophistication. Time in the fridge allows the cookies to soak up the cream, making them even tastier.
1
Melt 250 g of butter.
- Butter: 350 g
2
In a bowl, beat the eggs with sugar, add melted butter, slaked soda, and sifted flour.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Butter: 350 g
- Soda: 0.5 teaspoon
- Wheat flour: 300 g
3
Mix everything thoroughly; you may need more flour (the mixture is thick and easily comes off the spoon and bowl).
4
Turn on the oven (temperature 180 degrees).
5
Grease the nut molds with butter, then fill them halfway with dough, as it will rise later.
- Butter: 350 g
6
Bake the nuts for about 30 minutes.
7
For the cream, mix nuts, boiled condensed milk, and the remaining butter in a blender.
- Walnuts: 100 g
- Boiled condensed milk: 1 jar
- Butter: 350 g
8
When the 'nuts' cool down, each must be spread with cream on one side and joined together with those sides (if desired, they can be completely covered with cream and not joined. To make it easier to eat later, sprinkle with coconut flakes — the cream won't make hands too dirty, will hide the defective surfaces of the 'nuts', and will taste better).
- Coconut flakes: 100 g
9
Put in the fridge for at least an hour to help the 'nuts' soak better in the cream.