Nuts with condensed milk
Description
The recipe won't take much time. To relive a moment from childhood, prepare the dish that our grandmothers or mothers used to bake for us so often. Your children will appreciate these natural treats, free from dyes, flavorings, and other harmful substances. This cookie is also something you won't be ashamed to serve to guests with tea. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare the dough for the nuts. To do this, sift the wheat flour through a sieve several times. Take the margarine out of the refrigerator and let it stand at room temperature until softened. Cut the margarine into pieces and add it to the flour. Rub the flour and margarine together with your hands until it turns into crumbs.
- 2
Step 2
Take raw chicken eggs and separate the yolks from the whites. Put the whites in the refrigerator, and place the yolks in a bowl. Add sugar to the yolks and rub them together.
- 3
Step 3
Take the chilled egg whites out of the refrigerator and beat them with a whisk until white. To make this easier, add a pinch of salt or a pinch of lemon acid (citric acid) from the tip of a knife to the egg whites.
- 4
Step 4
Extinguish the baking soda with vinegar or any other acid, such as lemon juice. Instead of baking soda with vinegar, you can use store-bought baking powder from packets.
- 5
Step 5
In a bowl with crumbs of margarine and flour, add salt, vanilla sugar, and soda neutralized with vinegar. Then add the yolks rubbed with sugar. Finally, add the beaten egg whites and mix. Knead a soft dough.
- 6
Step 6
The nuts need to be made using a special mold. Heat the mold on the stove, grease it with vegetable oil, and place a piece of dough into each hollow opening. Press together and hold over the burner for five minutes on each side.
- 7
Step 7
For the filling, beat softened butter with condensed milk. Fill the nut-shaped cookies with the mixture, placing a few peanuts in each and "gluing" them together. Chill the cookies in the refrigerator and serve.