The recipe for "Oreshkov", although it was invented on our vast spaces, spread far beyond its limits. Now bulk biscuits with an abundance of filler from boiled condensed milk are prepared everywhere and modify the technology in its own way. We decided to turn to the old recipes of "Nuts" cookies with condensed milk, the taste of which will immediately revive pleasant memories in your memory.
Old recipe "Oreshkov" with condensed milk at home
Except that below we will use the old recipe, the way of making the cookie itself will be new. Since the old hazelnuts are far from everyone, we suggest replacing them with convenient forms for baking in the oven.
Ingredients:
For nuts:
- butter - 225 g;
- egg yolks - 3 pieces;
- powdered sugar - 115 g;
- soda - 1 teaspoon;
- flour - 530 g.
For cream:
- butter - 115 g;
- boiled condensed milk - 1 pot.
Preparation
Before you prepare homemade nuts with condensed milk, wait until the butter reaches room temperature. Combine the flour with a pinch of salt and sugar powder. To the resulting mixture, beat the yolks and put the oil bars. Whip all the ingredients together until you get a soft and completely non-sticky dough, which in its consistency resembles a sandy dough. Distribute small portions of the dough in the cells of the mold, and cut the excess that gets out of the edges. Place the pan in a preheated oven and leave it for 10 minutes.
Oil for cream should also be softened, and then beat it with condensed milk. Cover the cream with chilled nuts and combine them with each other.
"Nuts" with condensed milk - the classic Soviet recipe in hazelnut
Now back to those "Nuts" that we used to cook in the hazelnut on the stove. Scheme mixing kneading test for them is similar to the previous one, but the composition of the ingredients is different.
Ingredients:
- butter - 110 g;
- margarine - 110 g;
- flour - 355 g;
- mayonnaise - 45 g;
- baking powder - 2 tsp;
- sugar - 1 item;
- a can of boiled condensed milk;
- handful of walnut kernels.
Preparation
Mix all the dry ingredients together and add a soft oil to the mixture. Rub the ingredients with your hands until a crumb is formed, then form a small depression in the center of the slides of crumbs, beat the yolks and pour in the mayonnaise. Dough for nuts with condensed milk is rather fatty, and therefore not sticky, it is easy to form and ready to work immediately. Form it into small balls and distribute them to the cells of hazel. Fry everything on high heat until uniform browning on both sides. Cooled nuts fill with a mixture of boiled condensed milk with chopped nuts.
"Nuts" with condensed milk as in childhood
Another classic recipe has a slightly more complicated filling, its composition, except, of course, condensed milk, includes cocoa and rum. The latter serves as an aroma, and therefore poured in at will.
Ingredients:
For the test:
- eggs - 3 pieces;
- butter - 95 g;
- vegetable oil - 95 ml;
- granulated sugar - 175 g;
- flour - 135 g;
- pinch of vanillin;
- baking powder - 10 g.
For cream:
- butter - 85 g;
- powdered sugar - 65 g;
- rum - 1 teaspoon;
- cocoa - 5 g;
- boiled condensed milk - 135 g;
- warm milk - 55 ml.
Preparation
Butter and sugar beat in a magnificent cream, gradually pouring vegetable oil. Then add vanillin. Separately, mix the remaining dry ingredients and add them with oil. Mixing the dough you will get a sticky and plastic lump, which is now put into portions in the walnut cells and brown over the strong fire.
For cream, whip all the ingredients from the list together and fill them with cooled halves of nuts.