Oreshki are Russian walnut cookies with a tender, buttery crumb and sweet dulce de leche filling. They're party-ready and require no complex filling technique.
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Melt unsalted butter in the microwave or on the stove.
In a bowl, whisk together the eggs and sugar, then whisk in the melted butter.
In a separate small dish, juice the lemon and add the baking soda. Let it foam then add into the bowl with eggs and sugar.
Add the flour and cornstarch to the bowl. Mix everything with a spoon until well combined. The dough should not be super runny.
Heat the walnut cookie maker. Once it's ready, place ¼ teaspoon of the dough into the shells and close the machine.
It will take about a minute for them to cook and be golden. Once finished, take each nut out and place onto a cutting board or counter for quick cooling. If there is too much dough around the walnuts, cut off the extra.
Place the cooled nut half into a bowl as you finish the rest of the batter.
Fill each nut with the cooked dulce de leche and bring two halves together to make a whole. Enjoy!
Store baked cookies in an airtight container for up to 5 days; fill with dulce de leche no more than 4 hours before serving to keep the cookie crisp.
Yes, but using canned dulce de leche is the easiest approach. If making from scratch, simmer sweetened condensed milk in a water bath for 2–3 hours until thick and caramel-colored.
Lemon juice reacts with baking soda to help the cookies rise slightly and adds subtle brightness to balance the sweetness.
Corn starch creates a tender crumb. Potato starch works as a 1:1 swap; all-purpose flour alone will make cookies slightly tougher.
Bake until edges are pale golden and centers feel just set when lightly pressed—about 12–14 minutes. They will firm up as they cool.
Yes. Bake and cool cookies up to 3 days ahead in an airtight container. Fill with dulce de leche up to 4 hours before serving for best texture.
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