Nuts with condensed milk

Prepare the necessary ingredients.

Cut the softened butter into pieces of any size and place it in the mixer bowl. Add powdered sugar to the butter.

First, let the mixer run at medium power for a few seconds to prevent the powder from flying out of the bowl. Once the butter mixes with the powder, turn the mixer to full power and whip for 10 minutes. Periodically turn off the mixer and scrape down the butter from the sides of the bowl.

After 10 minutes, add eggs to the butter and whisk for another 5 minutes.

Add sifted flour and baking powder. Beat for another 2 minutes on low speed. The result should be a strong sandy dough that behaves well in your hands.

Make several thin sausages from the dough with a diameter of an average woman's finger.

Cut the sausage into balls. Roll the first test ball from the dough. Its size should be such that it occupies more than half of the nut roaster's capacity. Make many balls at once to bake them in batches later.

Place the balls in the nut roaster and turn it on. Follow the instructions that come with the nut roaster. Usually, the shells are ready in 20-30 seconds, but it depends on the properties of the roaster. Let the finished shells cool a bit. But never put them in the fridge: the oil will harden and the dough will lose its fluffiness.

While the halves of the future nut are still warm, fill them with boiled condensed milk. Act carefully: there shouldn't be too much condensed milk to leave space for the walnut.

Place half a walnut in one shell. Carefully glue the halves together. Wait for the nuts to cool.