Orašćići are one of those cookies that look super complicated to make but really aren’t. In fact, these come together super easily. The most difficult part is actually stopping yourself from eating all of the filling with a spoon as you’re assembling them if I’m honest. Oh, and also handling the piping hot molds. If you follow me on Instagram then you’ll know how much I struggled this past weekend with the molds 🙂
In order to make these super cute and interesting cookies a specific type of mold is required. Luckily, these days almost everything can be found on Amazon and so you can find the ones I use here. Be warned, however, that these are very sharp so use extreme care when handling them.
The dough is very basic, consisting of just a handful of ingredients. The filling is decadent and creamy making each bite a truly magical experience.
While both the cookie and the filling use walnuts, feel free to substitute the type of nut in this recipe or use multiple varieties. These will definitely enhance any holiday cookie situation or bake sale.
I hope you give these a try very soon!
Orašćići/ Walnut Cookies
Course: DessertCuisine: Balkan, European8
servings30
minutes20
minutesA unique and delectable cookie perfect for the holidays!
Ingredients
- Cookie
1 1/2 sticks (170 g) unsalted butter, room temperature
1/3 cup (65 g) sugar
2 tablespoons vanilla sugar (2 kesice)
1 cup (100 g) ground walnuts
1 1/2 cups (200 g) all purpose flour
1/4 cup (60 ml) milk
1 teaspoon (3 g) cocoa powder
- Filling
2 eggs
1/3 cup (70 g) sugar
1 tablespoon vanilla sugar (1 kesica)
1 1/2 sticks (170 g) unsalted butter
1 1/2 cups (150 g) ground walnuts
Directions
- In a large mixing bowl cream the butter and sugars for the cookie dough. Once nice and whipped, add the remaining ingredients and combine using a spatula.
- Prepare your cookie molds by arranging them on a parchment paper-covered baking sheet and spraying lightly with a baking or cookie spray.
- Take a small piece of cookie dough and a cookie mold, and press the dough into the mold using your thumb to make a slight dent in the middle. This will prevent the cookie from becoming dome-shaped as it bakes. Repeat with the remaining molds and dough.
- Once all the molds have been filled, bake the cookies for 20-25 minutes until the cookie is firm to the touch. Remove from the oven and using a pair of tongs flip each mold so the cookie lays flat against the baking sheet. Allow to cool slightly and then gently remove the molds.
- Allow the cookies to cool completely.
- Filling
- Using the double broiler method to prepare the filling.
- In a heatproof metal or glass bowl add the eggs and sugars. Whisk well then place over a pot of simmering water, making sure the boiling water does not touch the bottom of the bowl. Turn the heat to medium-low and begin whisking until the eggs and sugar become thick and pale yellow.
- You will know the mixture is cooked when it becomes thick and all the sugar has dissolved (about 15-20 minutes).
- Remove from the heat and allow the egg and sugar mixture to cool.
- When the mixture has cooled, add in the room temperature butter, whisk using a hand mixer, and then add in the walnuts. Stir well.
- Assemble the cookies by spreading the filling on one half and then topping with the other half of the “walnut”. Press together and clean off the edges.
Refridgerate for at least 30 minutes before serving so the filling has time to set.
