Dough on nuts

Dough on nuts

Cookies in the shape of nuts, filled with boiled condensed milk or other sweet fillings, have been much loved by many since childhood. In Soviet times, almost every house had a cast-iron nutfish, in which sweet shells of shortcrust were baked on a gas stove. They put a small spoonful of dough in them and flattened them, then the cookies were fried over an open fire, turning them over periodically. Such devices are preserved in many families until now. But they were replaced by a new generation of Oreshnits - these are electrical appliances that work like electric waffle irons. Sometimes the waffle iron is only complemented by a removable panel for nuts, being multifunctional. The dough for the peanuts baked in such devices can be made a little more liquid, since they do not need to be turned over. You can bake nuts in special tins in the oven - using the same technology as the baskets. Dough for nuts need shortcake, you can make it according to several recipes.

Cooking Features

The technology of making shortbread dough for nuts differs little from the process of kneading this type of flour base for other baking. It is not difficult, and, knowing a few moments, even an aspiring cook will cope with the task.

  • The main ingredients of shortcrust pastry are butter and flour. Often they are supplemented with eggs, sour cream, mayonnaise. Often sugar and salt are put into the dough, almost always baking powder. Oil is acceptable to replace margarine. The taste of the finished dough depends not only on the proportions, but also on the quality of the ingredients. Flour for nuts, it is desirable to choose the highest or at least the first grade, otherwise the result may disappoint you.
  • Flour before use must sift, experienced cooks do it even 2-3 times. Sifting allows you not only to rid the product of small litter and larvae of the flour moth, but also to saturate it with oxygen. After this operation, the flour becomes light and loose, easily combines with other ingredients without the formation of lumps. Baking from sifted flour turns out to be more delicate and airy than from wholemeal.
  • Whether melting butter or margarine before adding to shortbread dough depends on the recipe. Cooks have no consensus on how this product should be: liquid, softened or solid, fresh from the refrigerator. But almost all cooks are of the opinion that shortbread dough does not like excess heat. Products for it use cold or room temperature. When kneading, they try to minimize the contact of the dough with warm hands, using a spoon, a spatula, or a mixer with a special nozzle to stir the products in the first stages.
  • Normally, shortbread dough is cooled before use for 30-60 minutes to make it more dense and plastic. The dough for nuts needs cooling only when baking cookies in the oven. For cooking nuts in ordinary or electric nuts dough can be used immediately after mixing.

Only “shells” for nuts are baked from dough, the filling is prepared separately. After that, it remains to fill the dough blanks with it and join them, smearing the edges of the shells with the filling.

How much dough to put in the cells of an oreshits, so that when squeezed it does not crawl over the edges, but it reaches them completely, it can only be determined by experience. Usually a ball with a diameter of about 2 cm is sufficient.

Classic recipe for dough on nuts


  • wheat flour - 0, 4 kg;
  • margarine - 0, 25 kg;
  • chicken eggs - 2 pcs .;
  • sugar - 100 g;
  • soda, extinguished with vinegar - 5 g.

Method of preparation:

  • Margarine cut into small pieces, put in a small saucepan. Heat it over low heat, stirring slowly until it is completely melted.
  • Remove the margarine container from the heat, let it cool to room temperature.
  • In the bowl, break the eggs, add sugar to them. Pound them with a whisk until white.
  • Pour margarine into the bowl with the eggs, whisk them together with a whisk.
  • Soda quench with vinegar, send to other ingredients, mix.
  • Sift flour. Spread it in small handfuls to the liquid mass and stir it with a spoon or spatula. To facilitate the task, you can use a mixer by installing a special nozzle on it to knead the dough.
  • After adding the last portion of flour to the dough, complete the process of kneading it with your hands. The dough should turn out to be soft and oily, but keeping its shape well.

It will be slightly easier to work with the dough made according to this recipe if it is cooled a little, although it can also be used for uncooled nuts.

Dough on nuts in butter


  • wheat flour - 0, 43 kg;
  • butter - 0, 2 kg;
  • chicken eggs - 3 pcs .;
  • sugar - 120 g;
  • salt - 2 g;
  • soda - 2 g;
  • lemon juice - 3-4 drops.

Method of preparation:

  • Remove the oil from the refrigerator in advance so that it can become soft by the beginning of the dough.
  • Beat the eggs, separating the yolks from the proteins. Protein temporarily return to the refrigerator.
  • Place the yolks in a bowl, add sugar to them, rub them.
  • Put the softened butter and salt to the yolks. Whisk everything together with a whisk or mixer.
  • Add soda to the mixture, after having extinguished it with lemon juice, mix.
  • Combine the soft mixture with the pre-sifted flour, knead the dough.
  • Whip the whites in the fluffy foam, stir them into the dough.

Separating small pieces from the dough, roll them into balls and place them in oreshnits cells. It remains to crush the balls of dough, combining both parts of the oreshnitsa, and fry them to a pleasant ruddy color.

Dough for peanuts on sour cream without eggs


  • wheat flour - 0.5 kg;
  • butter or margarine - 0, 25 kg;
  • sour cream - 100 ml;
  • sugar - 100 g;
  • soda - 3 g;
  • lemon juice - how much will it take to extinguish soda.

Method of preparation:

  • Leave the oil in the room for a while so that it becomes completely soft.
  • Combine butter with sour cream and sugar, whisk them.
  • Add soda, quenched with lemon juice, mix.
  • Put the flour in parts, knead the moderately dense dough.

Balls with a diameter of about 2 cm are rolled out of the dough, put them in a greased with vegetable oil and heated mold for making cookies in the shape of nuts, fry them on each side for 1, 5 minutes. If you are using an electric nutcracker, prepare the cookies for as long as recommended by the machine manufacturer.

Dough for nuts on mayonnaise and sour cream


  • wheat flour - 0.5 kg;
  • butter - 100 g;
  • mayonnaise - 60 ml;
  • sour cream - 60 ml;
  • chicken eggs - 2 pcs .;
  • sugar - 60 g;
  • salt - a pinch;
  • baking powder for dough - 5 g.

Method of preparation:

  • Remove the oil from the refrigerator in advance to fully soften it.
  • Sift flour and mix it with baking powder.
  • Break eggs into a bowl, add sugar and salt to them, beat with a whisk.
  • Add melted butter to the eggs, beat the products together.
  • Add sour cream and mayonnaise to the egg-butter mixture.
  • Beat the ingredients so that their mixture has a uniform consistency.
  • Add flour to the liquid mass, knead not too steep dough.

You can use ready-made dough for making nuts just like in previous recipes. If you plan to bake them in the oven, cool the dough for an hour. Then separate the pieces from it, form balls of them, put them in molds and distribute the dough along their bottom. The molds are placed in an oven heated to 200 degrees. Cook the cookies for about 10 minutes.

Delicate dough on nuts


  • wheat flour - 0, 25 kg;
  • egg whites - 2 pcs .;
  • soda, quenched with vinegar - 2 g;
  • salt - a pinch;
  • vanillin - on the tip of a knife;
  • finely ground sugar - 120 g;
  • condensed milk - 0, 2 l.

Method of preparation:

  • Whip the whites in a thick foam. Continue to beat, add sugar in them.
  • Put the condensed milk in a bowl, add hydrated soda into it, mix.
  • Combine whipped squirrels with condensed milk, stir.
  • Enter the sifted flour. Knead the dough, cool it for 30 minutes.

From the dough prepared according to this recipe, the nuts are not quite ordinary to taste, but tender and crumbly.

Dough for cookies, nuts can be prepared according to different recipes. This is usually shortbread dough, mixed with butter or margarine, but there are other options.

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