What is an oreshki mold and where can I buy one?

An oreshki mold is a hinged iron or aluminum tool that shapes cookie dough into walnut forms. They're readily available on Amazon, Etsy, and eBay at reasonable prices.

Can I make oreshki without the special mold?

Not practically—the walnut shape and thin crispy shell are define the cookie. The mold is essential and inexpensive, so it's worth sourcing.

How do I store oreshki cookies?

Store in an airtight container at room temperature for up to one week. They keep their crispness well when kept dry.

What can I use instead of dulce de leche?

Sweetened condensed milk caramel, chocolate ganache, or pastry cream work as alternatives, though dulce de leche is traditional.

Can I scale this recipe?

Yes—scale all ingredients proportionally. The yield depends on mold size; standard molds make 30–40 cookies from this batch.

Walnut Cookies (Oreshki) with Dulce de Leche

Name: Walnut Cookies (Oreshki) with Dulce de Leche
Yield: 50 servings
Cuisine: Ukrainian
Ingredients: 2 large eggs; 3/4 cups granulated sugar; 3/4 cup + 2 tablespoons melted salted butter (200 g, 7 oz); 1/2 teaspoon baking soda; 1 teaspoon white vinegar; 3-1/2 cups all-purpose flour; 1 teaspoon vegetable oil; 1 can (396 g or 14 oz) of dulce de leche; walnut pieces (optional); powdered sugar (optional)

CookOSBeta

Walnut Cookies (Oreshki) with Dulce de Leche | CookOS

Ingredients

2 large eggs
3/4 cups granulated sugar
3/4 cup + 2 tablespoons melted salted butter (200 g, 7 oz)
1/2 teaspoon baking soda
1 teaspoon white vinegar
3-1/2 cups all-purpose flour
1 teaspoon vegetable oil
1 can (396 g or 14 oz) of dulce de leche
walnut pieces (optional)optional
powdered sugar (optional)optional

10 Ingredients

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Instructions

1
Beat the eggs with the sugar and salt until well blended. Stir in the melted butter. In a small dish, stir the baking soda with the vinegar. It will start to fizz; pour this into the the egg mixture and beat well. Stir in flour until well blended.
2
Depending on which type of mold you have, grease the mold with vegetable oil. If your oreshki maker says not to grease, then follow manufacturer instructions.
3
If you are using the shells that go in the oven, pre-heat oven to 350F and line the shells with a thin, 1/8-inch thick lining of dough, trimming off the edges. Bake 8 to 10 minutes or until golden. Remove from shells as soon as you can handle them. (see notes for video**)
4
If you are using an oreshki iron (either an electric one, or one that is heated over a gas stove), follow manufacturer directions, or if you don't have them, form teaspoons of dough into small balls. Pre-heat an electric iron, then place one ball in each cavity; press and hold until golden. If your iron is the kind you use over a gas stove, turn it over mid-way. An electric iron will not need to be turned, of course. (see notes for video**) Set aside to cool.
5
With a sharp knife, gently clean up edges of baked oreshki so that they are smooth and uniform. Reserve the crumbs for later; don't throw them away. At this point, you can freeze your oreshki for later use, or store at room temperature in an airtight container.
6
Before serving (or up to 1 week in advance of serving) fill each shell with dulce de leche and sandwich half-walnuts together to form whole walnuts. The easiest way to do this is to put the dulce de leche in a piping bag and pipe it into the shells, but you can also fill them with a spoon. If desired, stuff the center with a walnut piece. Put the reserved crumbs into a zip-loc bag and pound with a rolling pin until crumbs are small and uniform; transfer to a small bowl. Roll filled oreshki in crumbs so that any filling oozing out between the two halves is covered in crumbs. Store filled oreshki in an airtight container up to 1 week in the refrigerator. If desired, dust with powdered sugar before serving.