Walnut-shaped filled cookies in a sandwich maker
I took the recipe from the book that came with the multi-baker. I had doubts about the presence of mayonnaise in the dough. And it seemed like there was too much sugar. I liked the result. The nuts turned out firm, crispy and not at all tough. They popped out of the molds on their own. But next time I will still reduce the amount of sugar: the shells seemed very sweet to me.
Beat eggs with sugar. Add softened margarine, mayonnaise, starch and soda. Add flour gradually. The dough turns out fatty, very soft, non-sticky.
Turn on the multi-baker. Wait until the ready-to-use indicator lights up. Spread the dough in small portions. I got half a teaspoon. Or even less.
Each batch takes 8-10 minutes. I made 4 batches.
While the shells bake, toast and chop the nuts, then mix with the caramelized condensed milk. I also added the pastry trimmings from shells where the dough had overflowed.
Fill the completely cooled shells and glue them in pairs.