Shortbread Nuts

  • 250 grams (8.8 ounces) flour
  • 100 grams (3.5 ounces) sugar
  • 100 grams (3.5 ounces) butter
  • 2 large eggs
  • 100 grams (3.5 ounces) mayonnaise
  • 60 grams (2.1 ounces) starch
  • 2 grams (0.07 ounces) baking soda


  • 1 can (approximately 400 grams or 14 ounces) boiled condensed milk
  • 150 grams (5.3 ounces) butter
  • Toasted walnuts to taste


  • Mixing Bowl

    A large mixing bowl is essential for combining your ingredients smoothly. A non-slip base can make mixing easier and avoid messy spills.

  • Electric Mixer

    While you can mix by hand, an electric mixer saves time and ensures the batter is well-blended for a consistent texture.

  • Sifter

    Using a sifter for your flour and starch helps break up any lumps and aerates your dry ingredients, making for a more tender pastry.

  • Hazelnut Mold

    This special attachment or an old cast iron hazelnut mold is the key to creating the perfect shortbread nut shape. Preheat it well!

  • Spatula

    A flexible spatula is ideal for scraping down the sides of the mixing bowl and spreading the filling evenly.

  • Grater

    A fine grater helps to neatly trim off the excess dough from the baked shortbread halves for a professional appearance.


Step 1

Preheat your hazelnut mold or waffle iron with the special attachment. Make sure it's hot enough before you start baking for an even cook.

Step 2

In a mixing bowl, whip the eggs with the sugar until the mixture becomes light and fluffy. This usually takes about 3-5 minutes of vigorous mixing or use an electric mixer for convenience.

Step 3

Sift the flour to remove any lumps. Add the softened butter, mayonnaise, starch, and baking soda to the egg mixture, then mix thoroughly until well combined.

Step 4

Gradually add the sifted flour into the mix and knead the dough until it comes together. It should be soft but not sticky. Add more flour if needed.

Step 5

Take small portions of the dough and place them into the heated mold, ensuring they're evenly distributed. Avoid overfilling the molds as the dough will expand.

Step 6

Bake the dough until it achieves a light golden color. Keep an eye on them, as baking times may vary depending on your mold and heat settings.

Step 7

Once baked, let them cool slightly and use a fine grater to trim off any uneven edges.

Step 8

For the filling, whisk the boiled condensed milk with softened butter until smooth. Ensure both ingredients are at room temperature for easier mixing.

Step 9

Fill each shortbread nut shell with the mixture, then press two halves together to form the nut.

Step 10

Store the completed dessert in the fridge to set before serving. These delightful treats are best enjoyed chilled. Bon Appetit!


Once you've crafted your delightful shortbread nuts, it's time to think about how to serve these pastries to maximize their appeal. Picture this: a beautiful tiered stand showcasing your treats along with fresh fruit and a selection of your favorite teas. Perfect for an afternoon tea party that will impress your guests!

For a heartwarming family dessert, arrange these shortbread nuts on a plate with a generous dusting of powdered sugar and a drizzle of caramel sauce. Pair them with a scoop of vanilla ice cream, and you've got a dessert that's both comforting and luxurious.

If you're going for a more casual setting, consider packing these pastries in a picnic basket along with some cheese, crackers, and a refreshing lemonade. They're easy to handle, making them ideal for enjoying outdoors with family and friends. Just don't forget the napkins – these buttery delights can get a bit crumbly!


If you have dietary restrictions or simply want to try something new, here are some gluten-free and vegan variations of the recipe:

Gluten-Free Variation: Replace the regular flour with a gluten-free flour blend. Make sure the blend you choose includes xanthan gum to mimic the binding properties of gluten. All other ingredients and steps remain the same for a gluten-free delight.

Vegan Variation: Substitute the butter with a plant-based margarine and use vegan mayonnaise. For the eggs, you can use a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes). Also, make sure your boiled condensed milk is vegan - you can find coconut condensed milk at many specialty stores.


  • What if I don't have a hazelnut mold?

    You can use any small, shaped mold or even a mini muffin pan as an alternative. The shape might differ, but the taste will remain delightful!

  • Can I refrigerate the dough before baking?

    Yes, refrigerating the dough for at least 30 minutes can make it easier to handle and mold into shapes.

  • How do I know when the shortbread nuts are baked?

    They should be lightly golden on top and firm to the touch. Remember, they will continue to crisp up as they cool.

  • Can I make the filling in advance?

    Absolutely! The filling can be prepared and stored in the refrigerator for up to five days. Just bring it to room temperature before using it to fill the pastries.

  • What's the best way to store these pastries?

    Store them in an airtight container in the fridge for up to a week. They can also be frozen for up to three months.

  • Can I add flavors to the dough or filling?

    Of course! Vanilla extract, cinnamon, or even a bit of cocoa powder can add an extra layer of flavor to your shortbread nuts. Customize them to suit your taste preferences.

Nutrition facts

Homemade shortcrust nuts with boiled condensed milk
Recipe Yield:20 servings
Calories:per serving
Calories (Min - Max):150 - 200
Total Fat:10g
Saturated Fat:5g
Total Carbohydrate:20g
Total Sugars:12g