Russian Walnut Cookies: Oreshki
Russian Walnut Cookies, called oreshki or horishky, are a beloved childhood treat across Eastern Europe. Traditionally baked in walnut-shaped molds, these crisp little shells are sandwiched together with a creamy dulce de leche filling to resemble real walnuts.
They’re festive, fun to make (kids love rolling the dough and filling the shells), and keep well for holidays or special gatherings. With their buttery crunch and rich caramel cream, they strike the perfect balance of nostalgia and indulgence.
As a fun fact, some traditional Soviet-era versions of oreshki use a little mayonnaise in the dough. The mayo isn’t there for flavor; it works like an emulsifier and tenderizer, keeping the shells crisp yet melt-in-your-mouth. Those recipes often include flour, butter (or margarine back then as it was cheaper and more readily available), eggs, sugar, baking powder, and a spoon or two of mayonnaise.
Note: you can easily find walnut-shaped molds on Amazon or other online stores.
Russian Walnut Cookies: Oreshki
Ingredients
For the dough:
- 370 g flour
- 200 g cold butter
- 2 eggs
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract or vanilla sugar
- 100 g sugar (optional, if you prefer a sweeter dough)
For the condensed milk cream:
- 1 can sweetened condensed milk (dulce de leche) 397 g or 14 oz
- 100 g butter room temperature
Instructions
Make the cookie dough:
- Lightly beat the eggs with the vanilla extract. If you like a sweeter dough, you can also add 1/2 cup of sugar (100 g), though that's optional.
- In a large bowl, sift together the flour, baking powder, and salt. Add the cold butter and rub it into the flour with your fingers until it resembles coarse crumbs.
- Make a well in the center, add the egg mixture, and quickly knead until smooth. Wrap the dough in plastic and chill for 1–2 hours (or 20–30 minutes in the freezer).
Shape & bake:
- Roll the chilled dough into small balls, about half the size of a walnut.
- Lightly grease and preheat your walnut cookie mold. Place the dough balls inside, press with the top, and cook over low heat for about 5 minutes per side, until golden.
- Cool the shells, trim excess edges, and set aside.
Make the cream:
- Beat the softened butter until fluffy. Add the dulce de leche and beat until smooth. Chill for 1–2 hours to firm up.
Assemble:
- Fill one cookie shell with cream, top with another to form a walnut, and press gently. Repeat with remaining shells.
- Enjoy these crisp, golden walnut cookies filled with silky dulce de leche cream!
Notes
Related: Walnut Cookies with Cocoa Cream
Related: Heart-shaped Walnut & Cinnamon Cookies
Related: Walnut-Shaped Cookies with Caramel Cream
Related: Walnut Crescent Cookies
Related: Walnut & Chocolate Sandwich Cookies
