Oreshki Recipe–Walnut Cookies {Орешки}

oreshki-recipe-walnut cookies

Golden buttery crisp cookies are baked in a mold that represent the walnut shape, then filled with a sweet dulce de leche filling, creating one of the most admired cookie through out the Slavic culture– oreshki. And the good news is you no longer need to stand over a gas stove to make these favored cookies….

You can find the oven mold on eBay and let me say, this mold will be so much less time consuming than the old fashioned stove top molds (which only hold about 12 shells.) This oven mold holds 40 at one time making the cookie process much easier. My friend who tried many oreshki recipes wrote “oreshki perfect” on her handwritten recipe.  The title must have related to the cookies because I think there really good! If I can explain the texture of these cookies I would say these are delicate and yet firm to there shape (meaning they don’t break during the making but once there in your mouth they are just flaky, like a butter cookie!) I’m assuming the mayonnaise and cornstarch really contribute to that effect. This recipe makes 126 shells (63 whole cookies) and can be filled to your creativity. Enjoy!

inside of oreshki

 

Ingredients for Oreshki:

  • 2 eggs
  • 1/3 cup sugar
  • 1 stick unsalted butter
  • 6 1/2 tbsp mayonnaise
  • 1/8 tsp baking soda
  • 1 tsp vinegar
  • 1/4 cup cornstarch
  • 2 cups all-purpose flour

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Ingredients for the Filling:

  • 1 stick of unsalted butter
  • 1 (14oz) can dulce de leche
  • 1 tsp sour cream

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To begin: 

  1. Make the filling first, as it needs time to set; beat together the filling ingredients and refrigerate until needed.

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To make Oreshki:

2. In a medium bowl beat the eggs and sugar until pale and frothy; set aside.

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3. In a separate small bowl beat the butter until smooth then add the mayonnaise and mix to combine. Set aside.

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4. Dissolve the vinegar with baking soda and set aside.

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5. Sift together the flour and cornstarch into a large bowl. Add the egg mixture, butter mixture and soda mixture and beat everything together until a soft dough forms.

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6. Cover and refrigerate dough for at least 1 hour before handling.

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7. Once dough is cold enough to work with; scoop out 1 teaspoon full of dough into each oreshki mold.

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8. Lightly mold in the dough into the cookie iron.

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9. Cover mold with the lid and bake in a preheated 375 degree F oven for 30-35 min or until golden.

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10. Invert cookies onto a tray and continue to work with remaining dough chilling the dough in-between the handling. Cool cookies completely before filling.

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11. To assemble oreshki; fill each cookie half with the filling mixture and combine the cookie halves to form a walnut shape cookie.

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12. Refrigerate shells and serve cold at all times. Enjoy!

oreshkizoom powdered sugar

Oreshki Recipe--Walnut Cookies {Орешки}
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 63 whole cookies
Ingredients
  • ORESHKI:
  • 2 eggs
  • ⅓ cup sugar
  • 1 stick unsalted butter, softened
  • 6½ tbsp mayonnaise
  • ⅛ tsp baking soda
  • 1 tsp vinegar
  • ¼ cup cornstarch
  • 2 cups all-purpose flour
  • FILLING:
  • 1 stick of unsalted butter, softened
  • 1 (14oz) can dulce de leche
  • 1 tsp sour cream
Instructions
  1. Make the filling first, as it needs time to set; beat together the filling ingredients and refrigerate until needed.
  2. TO MAKE ORESHKI: In a medium bowl beat the eggs and sugar until pale and frothy; set aside.
  3. In a separate small bowl beat the butter until smooth then add the mayonnaise and mix to combine. Set aside.
  4. Dissolve the vinegar with baking soda and set aside.
  5. Sift together the flour and cornstarch into a large bowl. Add the egg mixture, butter mixture and soda mixture and beat everything together until a soft dough forms.
  6. Cover and refrigerate dough for at least 1 hour before handling.
  7. Once dough is cold enough to work with; scoop out 1 teaspoon full of dough into each oreshki mold.
  8. Lightly mold in the dough into the cookie iron.
  9. Cover mold with the lid and bake in a preheated 375 degree F oven for 30-35 min or until golden.
  10. Invert cookies onto a tray and continue to work with remaining dough chilling the dough in-between the handling. Cool cookies completely before filling.
  11. TO ASSEMBLE ORESHKI: Fill each cookie half with the filling mixture and combine the cookie halves to form a walnut shape cookie.
  12. Refrigerate shells and serve cold at all times. Enjoy!

 


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13 thoughts on “Oreshki Recipe–Walnut Cookies {Орешки}

  1. Such a great recipe! I was on the lookout for a recipe like this and could not find what I was looking for, I was excited to see this on my Instagram feed, I’ve been waiting for someone to post this 🙂 I have the electric oreshnitsya but do not like using it, there is a lot of cleanup for it but since it’s electric it can’t be submerged in water. The stovetop mold is horrible too since it leaks grease all over and smokes the whole house up. I’ll definitely be buying this mild to try out since I love these cookies but hate making them.

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    1. Thank you Katy! I do think this recipe is definitely a keeper as they flake in your mouth! (A big thanks to my friend for sharing this tested recipe) I wouldn’t recommend washing any mold with soapy water as that can effect on the the cookies to stick, besides the cookies should slip right out of these molds, making clean up much easier as you would just need to wipe clean the molds. I highly recommend them, they are really good! Let me know how they work out for you I would love to know your feedback:)

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      1. I made them! They are delicious:) I need to get another mold so the process is faster, it takes while for the mold to cool down and to fill it before baking the next batch.. I might convince my mom to get one so I can “borrow” hers.

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        1. Oh thats awesome Katy! Thanks for taking the time to leave a nice feedback. Yes, I think two molds definitely make the process go by faster.

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          1. oh nice, the jam filled cookies are yummy:) Do you own the oven oreshki maker? If so how are you liking it?

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  2. I would like to know if you think that you would be able to freeze the dough to use at a later date? I ordered a mold like you have, it didn’t say it was two pieces. Hope so! Can’t wait to try this. My friend makes these and they are delish! She adds nuts to hers.

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    1. Absolutely, the cookies can be frozen, only try to fill them after they thaw for best results. I believe one mold includes the bottom and top. Let me know how they turn out:)

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  3. Do you think that the dough could be frozen if you didn’t want to make the whole batch? They are yummy! I ordered a mold like the one you have! Can’t wait!

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  4. I have an aebleskiver (danish) pan could I use that? I noticed at npr you cooked them on a stovetop rather than bake them.

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    1. If the capacity of each round cavity from your danish ebelskiver iron is around 2″ than that would be too big for the walnut shaped cookie, as more dough would need to be required to fill in the molds. Also a proper walnut cookie mold would usually have tops to mold out indents in order to fill with desired filing, so if you weren’t using the proper mold you may need to carve out the middles. Lastly npr.org used a link that forwarded to my blog, so I am not the lady featured in the Oreshki: A Rich, Nutty Cookie From The Soviet Era | NPR Hot Pot.

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