Russian Caramel Cookies - Oreshki

Oreshki is made of two components that are absolutely awesome together – shortcrust cookies and caramel.

There are many traditional Slavic cookies around the world, but there is no better cookie than Oreshki.

They are shaped into mini walnuts and they taste so good. Oreshki is very well known as beautiful, walnut-shaped Russian cookies. They are so popular in Latvia and many Slavic countries. They are very iconic Russian treats, especially we eat them during many holidays like Christmas, Ligo, Easter, and other special occasions.

I love these cookies so much, I used to eat Oreshki every holiday!

Cookies are very golden, crispy and come out so well with this recipe. The filling is so creamy and caramelly. It really is a favorite among everyone, but especially children, it is my childhood treat of all time.

Oreshki is made of two components that are absolutely awesome together – shortcrust cookies and caramel. I can remember watching my grandmother making them and couldn’t wait to eat them all.

Why you'll love these Russian caramel cookies

• Crispy, buttery shortcrust shells with a soft, creamy caramel centre.
• They look just like little walnuts – so pretty on a holiday cookie platter.
• Simple ingredients: eggs, butter, sugar, flour and a can of caramel.
• A true taste of Eastern European holidays and childhood memories.

Ingredients

• 2 eggs
• 200 gr (scant 1 cup) of unsalted butter
• 150 gr (¾ cup) of sugar
• 360 gr (about 2¾ cups) + 60 gr (½ cup) extra if needed of plain white flour
• 1/2 tbsp (1 1/2 tsp) of baking soda
• 1 tsp of vinegar
• 1 can (397 g / 14 oz) of caramel or dulce de leche

Directions

Step 1: In a bowl add eggs, sugar and mix everything with a whisk. Then add melted butter, make sure it's not hot, and mix everything again. Add a little bit of plain flour and mix that in, then add more flour and mix.

Step 2: Take baking soda and add vinegar, leave it to bubble up and then add to your mixture and fold it all together. Then keep adding a little bit of flour at a time, mixing that in and adding more flour until your dough comes together. The dough needs to be soft and elastic, so you might need to add more or less flour.

Step 3: I am using shop-bought caramel (you can also use dulce de leche, or boiled condensed milk – see the FAQ below for how to do this safely).

Step 4: Pinch a tiny bit of dough and roll a small ball. It should be a smaller sized than a walnut. I like to roll out mine before in advance, so its easier to cook them one after another.

I am using a waffle maker with a walnut cookie attachment, but you can use any oreshki mold that you have or can find online.

I cook them for 2-3 min until they are done, and you will see beautiful half of the cookie will come out. You would need to repeat the process with all the cookies until all of them are done. Some will have edges that you will need to trim.

Leave cookies to cool down completely.  Add half a tsp of caramel inside each half and glue them together.

Set them aside to set completely and enjoy!! They don’t last a long time, trust me!

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips for perfect Oreshki

• Use an oreshnitsa (walnut cookie mould). It's the traditional tool – look for "walnut cookie mold" or "oreshki maker" online, or a waffle maker with a walnut-shaped plate.
• Keep the dough soft but not sticky. Add the extra flour only a little at a time.
• Make the balls all the same size so every shell bakes evenly and the halves match.
• Grease the mould lightly before the first batch so the shells release easily.
• Trim the edges while the shells are still warm – they get brittle once cool. Save the trimmings and mix them into the caramel!
• Let the shells cool completely before filling, or the caramel will melt and leak out.
• Add chopped walnuts to the caramel for the most traditional flavour.

Storage

Keep the filled Oreshki in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. Unfilled shells keep for up to 2 weeks in a tin, and you can freeze filled cookies for up to 2 months.

Frequently asked questions

What are Oreshki?
Oreshki (Russian for "little nuts") are traditional walnut-shaped shortbread cookies filled with caramel or dulce de leche. They're a classic holiday treat in Russia, Latvia and across Eastern Europe.

Do I need a special mould?
Yes – a walnut-shaped cookie mould (oreshnitsa) is used to bake the shells. You can buy stovetop or electric versions online.

Can I use dulce de leche instead of boiled condensed milk?
Yes. Store-bought dulce de leche or caramel is the easiest option and works perfectly.

Is it safe to boil a can of condensed milk?
Only if the can stays completely covered with water the whole time (about 2 1/2–3 hours). Never let it boil dry, and let it cool completely before opening. Buying dulce de leche is the easiest and safest option.

Why is my dough too sticky?
Add a little more flour, a spoonful at a time, until the dough is soft and elastic but no longer sticks to your hands.

Can I make Oreshki ahead for the holidays?
Yes. Bake the shells up to 2 weeks ahead and fill them a day or two before serving.

More Russian & Eastern European desserts to try

• Russian Honey Cake (Medovik)
• Bird's Milk Cake
• 3-Ingredient Russian Toffees
• Vecriga - Latvian Pastry

Text, photo, video, and recipes: Alla Driksne

✨ Want to learn a new cake with me every month? Try Cake Club for 7 days →