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Nuts with Condensed Milk Classic Recipe
Instructions
To prepare the classic recipe for nut cookies with condensed milk, you will need special walnut-shaped baking moulds (known as "oreshnitsa" in Russian). The moulds are widely available from specialty kitchenware shops or online retailers and produce the characteristic walnut-shell shape that defines this beloved cookie.
Gather the necessary ingredients on a clean work surface according to the recipe list. Having everything measured and ready before you start the actual cooking makes the multi-step recipe much easier to manage in practice.
Cut the butter into small pieces and place in a microwave-safe bowl. Smaller pieces melt more quickly and evenly than a single large block of butter would in the microwave during the brief warming step.
Melt the butter completely until liquid using the microwave on a low power setting. Stop and stir every 30 seconds to prevent any pieces from getting too hot and starting to bubble or scorch in the bowl.
Crack the eggs into a separate small bowl first to check their quality before adding to the rest of the ingredients. Cracking eggs separately prevents any accidental shell pieces or off eggs from contaminating the entire batch of dough.
Prepare all the liquid ingredients (the melted butter, the eggs, the sour cream and the slaked baking soda made by mixing soda with vinegar), as well as the sugar and the salt for the dough.
In a deep mixing bowl, combine the eggs and sugar and stir together briefly. Add all the prepared liquid ingredients and mix the mass until completely homogeneous and uniform in colour throughout.
Gradually add the sifted flour to the wet mixture in several small batches, mixing thoroughly after each addition. At first, work the dough together with a whisk to integrate the flour smoothly into the wet ingredients without forming any dry pockets.
Once the dough becomes too thick to whisk further, lightly dust the working surface with flour, turn the dough out onto the surface, and continue kneading by hand until you have a smooth elastic dough that is no longer sticky.
Divide the prepared dough into small uniform balls about the size of a hazelnut. Smaller balls produce neater more attractive finished cookies and ensure even cooking time across the entire batch in the moulds.
Grease the pre-prepared baking moulds thoroughly with vegetable oil to prevent sticking. Carefully place a small ball of dough into each individual cavity in the mould and gently distribute it around the cavity walls, making a small depression in the centre to hold the filling.
Transfer the filled moulds to a baking sheet and place in a preheated oven at 180 degrees Celsius for 15 to 25 minutes total. The cookies should bake until properly golden brown all over. While the cookies are baking, prepare the cream filling using boiled condensed milk and softened butter.
Whip the boiled condensed milk and the butter together with an electric mixer until completely smooth and homogeneous in colour. The cream should look uniformly pale caramel-coloured with a beautifully creamy spreadable consistency.
Connect two halves of each cooled cookie with a generous spoonful of the prepared cream filling sandwiched between them. You can place a single fresh walnut piece in the center of the filling for an extra-traditional touch that hints at the cookie's playful name.
According to the classic recipe, the nut cookies with condensed milk are now ready to serve. These beautifully nostalgic cookies are perfect for morning coffee or for a properly traditional family tea party. Bon appetit!
Tips
- 1
Source proper walnut-shaped baking moulds for the most authentic finished result. The traditional Soviet-era moulds (called "oreshnitsa" in Russian) consist of two hinged halves with walnut-shaped cavities. Modern silicone versions are widely available from online specialty shops and produce equally good results without the seasoning required for cast-iron versions. Without proper moulds, the cookies will not have their characteristic playful walnut-shell shape that defines them.
- 2
Use proper boiled condensed milk (also known as dulce de leche or "varyonaya sgushchenka") rather than ordinary unboiled condensed milk for the cream filling, since the boiled version has the proper deep caramel flavour and thicker spreadable consistency. To pair these beautifully nostalgic Soviet cookies with another classic homemade dessert, try our beautifully tender cake Natasha classic recipe from Soviet times for a complete celebration spread.
- 3
Make sure the butter is properly softened to room temperature before whipping with the condensed milk, since cold butter produces a lumpy disappointing finished cream. Take the butter out of the refrigerator at least an hour before starting the cream preparation. The properly soft butter integrates smoothly into the condensed milk and produces the silky velvety cream that defines a great filling for these classic cookies.
- 4
Allow the assembled cookies to rest at cool room temperature for at least 30 minutes before serving, since the brief resting time lets the cream filling firm up slightly and produces cleaner more attractive finished cookies. For another classic homemade Soviet-era dessert to add variety to your celebration menu, try our beautifully tender cookie fish cake with sour cream and bananas as a no-bake alternative.
FAQ
Where can I buy walnut-shaped baking moulds? +
The traditional walnut-shaped baking moulds (called "oreshnitsa" in Russian) are widely available from Eastern European specialty kitchenware shops, online retailers such as Amazon or eBay, and many ethnic grocery stores in areas with significant Russian or Ukrainian immigrant communities. Modern silicone versions cost less and require no seasoning compared to traditional cast-iron moulds. Both produce equally good results, though purists prefer the cast-iron versions for their superior browning and the proper traditional aesthetic.
Can I use unboiled condensed milk for the cream? +
Boiled condensed milk produces the proper deep caramel flavour and thick spreadable consistency that defines the traditional cream filling. Unboiled condensed milk works as a substitute but produces a noticeably runnier and less flavourful cream. To boil condensed milk at home, simply submerge a sealed unopened tin of condensed milk in a deep pot of water and simmer gently for 2 to 3 hours, topping up the water level frequently. The longer you boil, the darker and thicker the result.
How long do these cookies keep? +
Store the assembled cookies covered tightly in an airtight container at cool room temperature for up to a full week, or in the refrigerator for up to two weeks. The flavours actually improve significantly during the first day or two as the cream continues to soak slightly into the cookie shells. Avoid freezing the assembled cookies, since the cream texture suffers significantly during defrosting. The unfilled baked shells can be frozen for up to a month and assembled with fresh cream as needed.
Can I make these cookies without special moulds? +
While the special walnut-shaped moulds genuinely produce the most authentic finished cookies, you can improvise with mini muffin tins for a similar (though differently shaped) result. Press the dough balls into the muffin cavities and bake similarly. The finished cookies will be cup-shaped rather than walnut-shaped, but the flavour stays exactly the same. Sandwich two cup-shaped halves with the cream filling for a serviceable approximation of the traditional version that pleases nearly anyone unfamiliar with the proper original.
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