Oreshki are delicate Russian walnut-shaped cookies with crispy butter cookie shells filled with creamy dulce de leche caramel. These authentic treats require a special walnut mold but reward you with elegant, impressive homemade cookies.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, combine the unsalted butter, sugar, vanilla extract, and a pinch of salt.
Using a hand mixer, cream the butter and sugar mixture until well combined.
Add the eggs one at a time, mixing with the hand mixer after each addition until fully incorporated.
In a separate bowl, measure out the all-purpose flour and add the baking powder.
Sift the dry ingredients into the wet ingredients.
Combine the ingredients with your hands to form a dough, then knead it briefly on the counter until smooth.
Pinch off small, hazelnut-sized pieces of dough and roll them into balls.
Preheat a walnut cookie mold (oreshnitsa) on the stovetop over high heat, then reduce the heat to medium.
Place one dough ball into each cavity of the hot mold.
Close the mold and cook for about one minute on the first side.
Flip the mold and cook on the other side until the cookie shells are golden brown.
Carefully remove the baked cookie shells from the mold. Repeat the process with the remaining dough.
Once the shells have cooled, use a small spoon to fill each half with dulce de leche.
Press two filled halves together to form a complete walnut-shaped cookie.
Dust the finished cookies with powdered sugar before serving.
Store filled oreshki in an airtight container at room temperature for up to 5 days; freeze unfilled shells in an airtight container for up to 1 month and fill before serving.
walnut cookie mold (hinged metal form) · stand mixer or handheld mixer
A walnut mold is a hinged metal form that shapes cookie dough into walnut halves. Find them at Russian grocery stores, specialty baking shops, or online retailers that carry Eastern European baking supplies.
You can bake the dough as traditional round cookies and skip the shell shape, but the distinctive walnut appearance and hollow center for filling require the proper mold.
Store filled oreshki in an airtight container at room temperature for up to 5 days. They can be frozen unfilled for up to 1 month, then filled before serving.
Yes, sweetened condensed milk caramel, chocolate ganache, or pastry cream work well. Traditional recipes sometimes use a cooked condensed milk caramel instead of store-bought dulce de leche.
Ensure dough is chilled before molding, the mold is tightly closed, and the oven is fully preheated. Soft dough or under-baking can prevent the shells from setting properly.
Cheesy Beef Nacho Dip
30 min · Milana ✨ Russian Wife
Fried Spam and Egg Sandwich
15 min · Milana ✨ Russian Wife
Spaghetti Squash Boats with Meat Sauce
65 min · Milana ✨ Russian Wife
Classic Borscht Recipe (Beet Soup)
70 min
Borscht Recipe - Easy 40-minute Russian Beet Soup
40 min
Russian-Style Liver and Mushrooms
40 min
Sourdough Bread
50 min
Pineapple Upside
70 min
Homemade Kefir
1450 min
Stufffed Cabbage Rolls (Halupki)
120 min
Cured Salmon
2895 min
