Walnut Cookies Recipe – A Sweet Bite of Eastern European Tradition
If you’ve been searching for a Walnut cookies recipe that’s both nostalgic and impressive, look no further than Orzeszki (also known as Oreshki in Russian). These delightful shell-shaped cookies are filled with a rich, creamy nut filling and have been a cherished part of festive tables in Poland, Russia, Ukraine, and other parts of Eastern Europe for decades.
Traditionally baked in special moulds resembling tiny walnut shells, these cookies aren’t just about the taste, they’re about the experience. In many households, the process of making Orzeszki is a family event, passed down from mothers and grandmothers. The smell of buttery shortcrust wafting from the kitchen is enough to transport anyone back to childhood celebrations. This Walnut cookies recipe is one that turns a simple baking day into a treasured memory.
Ingredients for Orzeszki Shells
- 400g all-purpose flour
- 100g potato starch
- 2 large eggs
- 100g powdered sugar
- 16g vanilla sugar
- 250g cold butter, diced
- 1/2 teaspoon baking powder
Preparing the Cookie Shells
- Place all shell ingredients into a food processor and blend until the dough forms into a firm ball. If making by hand, place diced butter and flour in a large bowl, then chop together with a knife until crumbly. Add remaining ingredients and quickly knead into a smooth dough.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Shape small balls from the chilled dough-size matters here – too small and the shells won’t fill the mold completely; too large and they’ll overflow.
- Bake in a preheated Orzeszki mold (electric or stovetop version) for 2-3 minutes, until golden.
- Remove and cool completely.
Ingredients for the Filling
- 1 cup (250ml) milk
- 1/2 cup caster sugar
- 3 large egg yolks
- Pinch of salt
- 3 tablespoons all-purpose flour
- 230g butter, at room temperature
- 3 tablespoons nut liqueur, rum or vanilla extract
- 1/2 cup ground walnuts or hazelnuts
Making the Nutty Cream Filling
- Heat the milk with half of the sugar in a saucepan until just boiling.
- In a mixing bowl, beat egg yolks, salt, and the remaining sugar until pale and fluffy. Mix in sifted flour.
- Temper the yolk mixture by pouring in one-third of the hot milk while whisking constantly. Return the tempered mixture to the saucepan with the remaining milk.
- Cook over low heat, stirring with a wooden spoon, until thick like custard (about 1 minute after it starts boiling).
- Cover the custard with cling film directly touching the surface to prevent a skin from forming. Let it cool completely at room temperature.
- Beat the softened butter until light and creamy, then mix in the cooled custard in one go, whipping for about 5 minutes until smooth.
- Fold in the ground nuts and mix until combined. This is the heart of our Walnut cookies recipe, the filling that brings the shells to life.
Assembly
The origin of Orzeszki traces back to Soviet-era home kitchens, where cooks used heavy cast-iron molds heated over gas stoves to bake the shells. These molds were often brought back as prized souvenirs from Russia, treasured for years and handed down like family heirlooms. In Poland, the popularity of these cookies surged during Christmas and Easter, becoming a playful yet elegant addition to the dessert table.
Fun fact – while walnuts or hazelnuts are the most common filling, some families have secret variations, using homemade dulce de leche, chocolate cream, or even fruit-based fillings for a surprise twist. Whatever the filling, the charm of this Walnut cookies recipe lies in its versatility and the joy of sharing it with loved ones.
Whether you call them Orzeszki or Oreshki, this Walnut cookies recipe is a perfect combination of elegance and comfort. Their crisp, buttery shells and smooth, nutty filling make them irresistible for holidays, special gatherings, or simply as a weekend baking project. Once you try this Walnut cookies recipe, it might just become a new family tradition in your home too and before you know it, you’ll be making a double batch.
