GASTRONOMIC USE Boil the condensed milk in water for 2 hours. Remove the metal tank from the water, allow it to cool slightly. Then gently open, now raise the golden and still warm condensed milk to a bowl and smooth the butter together. Let it cool. To make the dough, rub into a foam with a soft or sugar, then add eggs one by one. Mix the baking powder and salt mixed with flour and mix it with a uniform dough. Allow the bottle to cool down in the refrigerator You will need for the dough 350g of wheat flour 2 eggs You will need for the filling 1 teaspoon of baking powder 400g of sugared condensed milk A little bit of salt 100g of butter Cook the nuts on both sides (i.e. turn the walnut in the meal) in moderate heat until the nutshells are beautifully light brown. Carefully remove the matured nut hairs from the inside of the mold and let cool. Bake the same mple with the rest of the dough on the nuts, if necessary, brush the nut with butter. for 30 minutes. To nourish the nuts, cook special nuts on the stove on both sides. Then brush it lightly from the inside to prevent cookies from sticking out. When nutshells are hot, place in each mold about the amount of walnut and remove the iron. To fill, fill the two nutcorns with the condensed milk cream and squeeze the two nut peppers together. Set the refrigerator for a few hours, where it fills the filling and the cookie slightly softens.