Shortbread nuts
1 cup
250 g
8.75 oz
8.25 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
2 pc
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
baking soda
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
boiled condensed milk
1 can
0.50 cup
150 g
5.25 oz
4.95 fl oz
toasted walnuts
to taste


Here is a recipe for homemade shortbread nuts stuffed with boiled condensed milk.

This recipe is worth trying out for your family!

Let’s give the floor to the pastry chef: “When I bought the baked goods in the store, I was often attracted by the shortbread nuts with condensed milk. But the taste disappointed me. It was not like in my childhood. But recently I got a special attachment for the waffle-iron, and now I can enjoy some really delicious homemade shortbread nuts. If you also have such an attachment or an old cast iron hazelnut mold, then it's time to bake this delicacy!”


  1. Whip the eggs with sugar. Sift the flour. Add the softened butter, mayonnaise, starch and baking soda to the eggs, and mix.
  2. Gradually add the flour, and knead the dough. Pour the dough in a heated hazelnut mold.
  3. Bake until light blush. Then, cut off the protruding edges from the cooled halves. You may use a fine grater to remove the excess.
  4. Whisk the boiled condensed milk with the butter. Stuff the scarves, and connect them.

Store the dessert in the fridge.

Bon Appetit!