You will need
    • The first option:
    • — butter — 250 g;
    • — eggs — 2 PCs;
    • — sugar 1.2 Cup;
    • — flour — 3 cups;
    • — baking soda — 0.5 teaspoon;
    • — vinegar — 1 teaspoon;
    • The second variant:
    • — butter — 150 g;
    • — sugar — 3 tbsp. spoons;
    • — eggs — 2 PCs;
    • — honey — 1 tbsp. spoon;
    • — cognac — 1 tbsp. spoon;
    • — vinegar — 1chaynaya spoon;
    • — baking soda — 0.5 teaspoon;
    • — flour — 3 cups.
The dough for stuffed nuts can be prepared in different ways.

Option one: take a Cup, break into it two eggs and mix with 1.2 tbsp. sugar — set aside. Prepare a pan, put 250 gr. butter, a little salt. A pan put on fire, melt the butter, but to boil not to bring.
Then in a pan pour the mixture of eggs and sugar. Add ½ teaspoon of baking soda, lit 1 teaspoon of vinegar, stir in 3 cups flour. Knead the mass with your hands, as long as it stops them sticking. The batter should be fairly thick, smooth to be formed into small balls.
Option two: take 150 grams of butter and 3 tablespoons sugar. The butter for the dough must be soft enough to be rubbed with sugar. If a pack is frozen, leave at room temperature for 2-3 hours.
Softened butter put in a bowl and mix with sugar. Add two eggs and a tablespoon of brandy — everything is good mash with a fork. Then put a tablespoon of honey. Half a teaspoon of baking soda to extinguish a teaspoon of vinegar and gradually pour flour.
The ingredients thoroughly — you should get a homogeneous, plastic dough. In the mold put it in small pieces into the recessed nuts. Extending beyond the edges of the forms remove the excess — they will burn.
Baking dish pre-heat on the fire and brush with oil. Each ball lay in the concave cells. The shape cover clamp, roast the "nuts" on both sides until cooked.
There are molds in which the finished nuts turn out hollow. Then baked in the billet lay the stuffing. Take the boiled condensed milk, mixed with walnuts, prepare custard or butter cream.