Oreschki Moskowskie – Moscow Witch Hazel

First, the can of condensed milk is covered with water and boiled for 3 hours. Leave the can closed. The sugar contained is caramelized. The condensed milk can generally be boiled many days in advance.

Mix the butter / margarine, sugar and eggs with a mixer and kneading attachments. Mix the baking powder, vanilla sugar and flour and knead together with the butter mixture. Heat the waffle iron (with witch hazel inserts) and form small balls parallel to the dough. The trick is not to let the balls get too small or too big. If they are too small, the individual halves do not fit together so well and the witch hazel no longer deserve the title "magic". If they are too big, then you have even more work and have to cut away the superfluous later. Conclusion: better too big than too small! As soon as the waffle iron has heated up, it is filled with the prepared balls and baked for between 3 to 4 minutes. Form more balls while baking. Cut off the edges after cooling.

As soon as the previously boiled condensed milk has cooled down, open the can and fill the individual halves with a teaspoon. Then simply glue the halves together (some egg white will help glue).