Dulce de Leche Walnut Cookies

Whisk together the flour, baking powder, and salt in a bowl.

Dice the cold butter and add it to the dry mixture.

Rub quickly with your hands into crumbs—the butter must not start to melt.

In a separate bowl, beat the eggs with sugar until light and foamy.

Make a well in the flour mixture and pour in the egg mixture.

Quickly knead into a pliable dough that doesn't stick to your hands. Do not over-knead, or the cookies will become tough.

Wrap the dough in plastic wrap and refrigerate for 30–60 minutes.

Lightly grease the nut mold cavities with vegetable oil and preheat over medium heat for 1–2 minutes.

Roll the dough into small 6–7g balls.

Place the balls into the hot cavities, close the mold tightly, and lock the handles.

Cook over medium heat for 1–2 minutes, then flip and bake for another 1–2 minutes until golden brown.

Carefully remove the hot shell halves and immediately trim any uneven edges with scissors or a knife.

Let them cool completely.

Whip the softened butter with a mixer or whisk until fluffy (2–3 minutes).

Gradually add the boiled condensed milk, one spoonful at a time, while continuing to whip until smooth.

Fill the cookie halves with the cream, pair them up, and press together gently.