Nut-Shaped Cookies with Dulce de Leche

Separate the egg white from the yolk. Whip the egg white until fluffy.

In a large bowl, combine the softened butter, powdered sugar, and vanilla. Mix until smooth, then add the yolk and mix again.

Fold in the whipped egg white. Next, add the flour sifted with baking powder all at once and knead into a soft, smooth dough.

Pinch off small pieces of dough weighing 6-8 grams and roll them into balls.

Chill the dough balls in the refrigerator while preparing your nut-mold iron.

Before baking, lightly grease all the mold cavities with vegetable oil and preheat the iron.

Take the dough balls out and place them into the molds.

Bake for 2-4 minutes until golden brown.

Remove the baked shell halves using a wooden skewer and let them cool.

To make the cookies look neat, gently rub the flat edges of the shells against a fine grater to trim the excess.