Oreshki are at the center of some of my favorite childhood memories. They are crumbly and buttery, with a rich creamy filling. Trust me, there is nothing better.
What Are Oreshki?
Oreshki are walnut-shaped Russian cookies that are filled with dulce de leche. They always come out during the holidays and are the perfect addition to any holiday cookie tray. We love to pair them with coffee or tea.
To make Oreshki, you will need to purchase a special mold. You can easily find many different molds online and it allows you to make these cookies with ease.
They go back all the way to days of the Soviet Union. Although absolutely delicious, they were born out of a need for people to make due with very little ingredients or resources. Now, the tables have turned and these cookies are served during special occasions and are often the star of the dessert tray.
How To Make Walnut Cookies
With the right mold, this cookies are an absolute cinch to make. Follow the below instructions for perfect oreshki:
- Mix together flour and sugar.
- Incorporate butter and margarine until smooth.
- Make a hole in the center of your flour mixture. Add eggs, mayo and baking powder into it.
- Using your handheld mixer, beat until the dough is combined, soft and a little sticky.
- Place small pieces of dough inside each metal form of an oreshki shell mold. When using a stovetop, cook until golden brown. Flip the pan over and cook the other side. Each side can take 1½ to 3 minutes.
- Let the cookies cool. Then, break off the excess dough that seeped out of the molds and cooked to the inside of the pan.
- Fill each mold with dulce de leche. Then, place another mold on top to make an acorn shape.
Filling Options for Oreshki
You can really get creative with a filling for oreshki. While the cookie is wonderful plain, here are a couple ways to mix things up:
- Dulce De Leche – This is the most common filling that goes back to the days of the 90s!
- Dulce De Leche with Cookie Crumbs – When you cut off those unperfect edges, you can crumble them and mix them into dulce de leche.
- Nut in the Center – Fill with dulce the leche, but add a nut in the center as a crunchy surprise. It’s so good!
- Nutella – This is a bit of an unexpected filling. We didn’t use it growing up, but I am sure we would have, have we had access to Nutella.
Room temperature: You can make oreshki weeks in advance and store them in an airtight container. They will stay fresh and are the perfect treat to have on hand when you need a dessert in a pinch.
Refrigerate or Freeze: To make your oreshki last even longer, you can store them in the fridge or freezer. Refrigerated oreshki will keep up to a month and frozen oreshki can be stored for months in an airtight container.
More Cookies to Love
So many cookies, so little time. The following are some of our favorites year around:
- Meringue Sugar Cookies With Jam – These cookies truly have it all. They are tart, sweet and crunchy. What’s not to love?
- Sweet Cheese Cookies – You read right. These cheesy and sweet cookies are perfect for those who love the combination of sweet and salty.
- Dulce De Leche Sandwich Cookies – Little caramelly sandwich cookies make for the perfect lunchbox or afternoon snack.
- Nutella Cookies – This beloved chocolate hazelnut spread wins again.
- Madeleine Cookies – Why buy at Starbucks when you can whip up your own!
- In a bowl, mix together the flour and sugar.
- Add in butter and margarine. Use a handheld mixer to combine the ingredients until you have a smooth, even consistency.
- Make a little hole in the middle of the flour mixture. Then, add the eggs, mayo and baking powder into it.
- Use your handheld mixer to beat the ingredients together completely. Your dough should be soft and a little sticky.
- Place small pieces of dough inside each metal form of an oreshki mold. When using a stove top, cook until golden brown. Flip the pan over and cook the other side. FYI: Each side can take 1½ to 3 minutes depending on the thickness of your mold. Make sure to check the instructions on the box!
- Let the cookies cool. Then, break off the access dough that seeped out of the molds and cooked to the inside of the pan.
- Fill each mold with dulce de leche. Then, place another mold on top to make an walnut shape.