Kitchen appliances and utensils:
- form - hazel;
- mixer;
- whisk;
- spoon;
- deep bowls;
- stewpots.
Ingredients
| Product | amount |
| wheat flour | 400 g |
| baking powder | 1 tsp |
| chicken egg | 2 pcs. |
| butter | 180 g + 30 g to the filling |
| sugar | 140 g + 200 g to the filling |
| cream 33% fat | 150 g |
| salt | pinch |
Did you know? The baking powder can be replaced with soda. For this portion of the test you need to take 0.5 tsp. soda and extinguish it with vinegar. Add with liquid products.
Step cooking
- Sift the flour, add baking powder to it and mix well with a whisk.
- In a separate deep bowl, combine eggs, sugar and a pinch of salt.
- Beat with a whisk or mixer until a light, lush mass is formed.
- Melt the butter and cool to room temperature. Add it to the egg-sugar mixture and mix until smooth.
- In small parts, introduce flour into the resulting mass, initially stirring with a whisk, then with a spoon.
- When it becomes difficult to stir with a spoon, continue to knead with your hands. Add flour as necessary, the dough should not be clogged, but rather soft.
- After the dough has the desired consistency, put it in the refrigerator for 30 - 40 minutes.
- Before starting baking, you need to prepare a hazel mold for work. Heat the mold well according to the operating instructions. If you have an older mold or a baking dish on a gas stove, wait enough time for it to burn well. Before baking, it is necessary to grease such forms once with vegetable oil, otherwise the first batch of nuts may stick. In the forms of a new sample with Teflon or non-stick coating, this is not necessary.
- While the mold is warming up, you need to get the dough out of the refrigerator and form balls from it with a diameter of 1.5 - 2 cm, depending on the size and shape of the "nut".
- As soon as the hazel nut is warmed up, fill each pan with dough, close the lid and bake for 3 to 4 minutes until golden brown.
- After using a spatula, remove the cookies from the mold to cool.
- Bake Nuts halves from all remaining dough.
- Pour sugar into a stewpan with a thick bottom and put on medium heat. As soon as the sugar begins to melt, begin to intensively mix the contents so that lumps do not form and caramel does not burn.
- When all sugar crystals have dissolved, add the butter and mix vigorously.
- In parallel with this process, you need to warm the cream. They need to bring to a boil, but in no case do not let it boil. Gently pour the hot cream into the caramel, make the fire medium and mix well.
- Cook 5-7 minutes before thickening, if necessary, boil a little longer.
- Allow the caramel to cool to room temperature.
- Fill each half of Nut, and then connect them.
- Inside the filling, if desired, you can add nuts - hazelnuts, peanuts or walnuts. Before serving, finished nuts can be sprinkled with powdered sugar.
Did you know? For the filling of Oreshkov, you can use many different variations: boiled condensed milk, chocolate ganache, custard or curd cream.
Video recipe
In the video recipe, you will see how to properly knead the dough on the Nuts cookies and prepare a caramel cream filling.
How long have you eaten Nuts filled cookies? Nuts made according to this recipe will return you to childhood. Many people like to stuff such Nuts with boiled condensed milk. Have you tried caramel cream filling? Thanks to a step-by-step recipe with a photo, preparing such a filling is very simple. Try it and write how you get the result.
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