Lešnik Gnezda/”Hazelnut Nests” Cookies

There are some cookies that are just staples, and Lešnik Gnezda/Hazelnut Nests are just that. Found on most cookie platters, these are identifiable by their chocolate-filled center (ganache is traditional, Nutella is preferred). They’re so iconic across the region, that I’m surprised I haven’t shared them with you yet! Did I mention these cookies are no-bake by the way? They come together quickly, the recipe makes a bunch, and they are decadent, delicious, and so satisfying. A must for your next event.

The traditional recipe (as the name suggests) uses hazelnuts. And while I love them that way, I tend to use what I have on hand for making these. Most recently, I made a batch and decided to combine 3 different types of nuts because I had plenty on hand. As I mentioned in the recipe below, you can either use one variety or combine 2 or 3 varieties. But if you want to keep things simple, hazelnuts are the best nut to use. And if you have the time, make sure to roast them lightly in the oven for a deep, rich, flavor.

I hope you enjoy my recipe for Lešnik Gnezda/Hazelnut Nests as much as we do. If you’re looking for a quick dessert to make for a potluck, party, or simple to use as a filler on a cookie platter, these are an inexpensive but delicious addition that will draw a crowd guaranteed!

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Lešnik Gnezda/”Hazelnut Nests” Cookies

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan

Servings

10

servings

Prep time

25

minutes

Calories

300

kcal

Lešnik Gnezda/Hazelnut Nests – a combination of decadent chocolate, hazelnuts, and Nutella. No bake and simple to make!

Ingredients

• 1 cup (200 g) sugar

• 1 tablespoon vanilla sugar (1 kesica)

• 1 bar (100 g) milk chocolate or 1 cup semi-sweet chocolate chips

• 1.5 sticks (150 g) unsalted butter

• 1/2 up (100 ml) water

• 2 cups (200 g) ground Plazma/Lane biscuits

• 1 1/3 cup (160 g) ground hazelnuts (or a combination of ground nuts)

• 3/4 cup (170-180 g) Nutella

• Additonal 2 cups ground nuts for rolling

Directions

• In a medium pot combine the water, sugars, butter, and chocolate. Place on medium heat until the sugar, butter, and chocolate have melted. Stir frequently to prevent burning.
• Once everything is melted, remove the pot from the heat and add in the ground nuts and Plazma/Lane biscuits. Stir well to combine, then transfer to a shallow bowl and allow to cool completely.
  
  Tip: After the mixture comes to room temp, place it in the fridge for 1 hour to chill.
• Once the mixture has completely chilled and is cold to the touch, spoon out about 1 teaspoon of the mixture and roll into a ball. Next, roll the ball into the additonal nuts and place on serving dish.
• Gently, press your finger into the center of the ball to form a well. Only push about halfway through the ball.
• Lastly, pipe enough Nutella into the center to fill the cavity. Use a piping bag with a tip or a ziploc plastic bag with a corner snipped off.
• Refridgerate to set and serve chilled or room temperature.

Notes

• When refridgerating store in an airtight container so the cookies don’t dry out.
• Mixture too runny? Add additional Plazma/Lane biscuits until you acheive the desired thickness.
• For this recipe I used a combination of ground hazelnuts, walnuts, and almonds. Use whatever you have on hand – I’ve made these with all of these nut variaties before and they always taste amazing!