Nuts

When I was little, we baked nuts only twice a year — at Christmas and Easter. We had a great number of small molds, so in the evening grandmother made dough, and I filled out with grandfather those molds, and then you had to get nuts out of them, grease with lard again and again to fill. We made a whole bowl of these nuts. But they were eaten incredibly fast. And then I grew up, my grandfather died and some 15 years we did not cook those cookies. Again, I do not know why… A lot of our friends cooked them, so I always waited for Easter when guests come to us with sweet and I certainly find nuts there
Two years ago, husband presented me waffle iron with a nozzle for nuts. It turned out that sweets with taste of childhood can be done much sooner and easier. And not even wait for holidays to prepare them

Preparation

So, mix lard with butter and eggs in bowl and add amonyak. Then gradually pour flour and continue to stir.

It turned out gentle dough with quiet specific smell (that smell disappears after heat treatment). If you also have waffle iron – than all is easy, just make balls a bit larger than hazel nut, spread in form-press and — 3 min and ready. If you bake in oven in molds – than bake at 180℃ for 4-5 min (depends on oven and it`s " abilities "), but spread thin layer of dough, because due to amonyak it pretty grows.
For stuffing take boiled condensed milk (boil usual or buy already cooked), melt half of chocolate in steam bath, add tbsp of milk and tsp of butter and when it melts well – add condensed milk and stir well. You can add some liquor, if you love it. Stuff halves of nuts generously, put in each piece of walnut. After staying for a night in house, nuts soak a bit and become very tender


From recipe you got about 90 ready nuts/

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