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Walnut Cookies (Oreshki) in a Stovetop Mold

The tastiest sweet walnut cookies, straight from childhood. Oreshki filled with dulce de leche are a treat everyone knows. They used to be easy to make at home, since many families owned the special walnut-shaped stovetop mold. Now that you can buy almost any pastry at the store, homemade oreshki have been half-forgotten — and that's a shame! The big difference between homemade and store-bought comes down to the ingredients, the amount of sugar, and above all the taste. Homemade ones are in a completely different league.

Anna

Recipe author

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Composition / ingredients

Servings:

Margarine

250

Eggs

Flour (maybe a little more)

Powdered sugar

0.5

Salt

Baking soda

0.25

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 35 % 26 g

Carbohydrates 56 % 42 g

420 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Gather the ingredients for these sweet walnut cookies. It's best to take the margarine out of the fridge ahead of time to soften. You may need a little more flour than listed. The lemon juice is for slaking the baking soda — you could use vinegar instead. And of course, get out the walnut mold. Mine is quite old, handed down from my mother.
Step 2:

In a deep bowl, mix the softened margarine, eggs, and powdered sugar. I plan to fill the cookies with dulce de leche, so I add less powdered sugar. Mix everything thoroughly.
Step 3:

Add the baking soda slaked with lemon juice to the dough. Mix well.
Step 4:

Gradually work the sifted flour into the dough, mixing evenly, and knead. Gather it into a ball — you may need a bit more flour than the recipe calls for.
Step 5:

Pinch off small pieces of dough, roll them into balls, and set one in each half-walnut cavity of the mold. Keep the balls on the small side — smaller than a walnut — because extra dough will heat up and drip out of the mold onto the burner, which can scorch the bottom of the mold. It helps to shape a lot of dough balls ahead of time; once the mold is hot the process moves fast, and that saves time.
Step 6:

Until the mold is fully heated, cook about a minute per side; once it's hot, 30 seconds per side is enough. The finished cookie halves lift out of the mold easily on their own. Trim off any excess dough around the edges.
Step 7:

Let the cookie halves cool. You can serve them as-is with tea, but for the classic childhood dessert, fill the halves with dulce de leche and press them together in pairs.