Chocolate Oreshki with Dulce de Leche

Chocolate oreshki with dulce de leche - the beloved walnut-shaped sandwich cookies from a Soviet-era cookie mold, in a chocolate version: fragrant, crumbly shells with a chewy caramel filling. The dough comes together in minutes, and each batch of shells bakes in just 4-5 minutes. You simply have to make them!

Chocolate Oreshki with Dulce de Leche

Crumbly chocolate walnut-shaped sandwich cookies from a cookie mold, filled with dulce de leche and rolled in cookie crumbs.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 30 cookies

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 200 g flour sifted
• 130 g butter at room temperature
• 1 egg
• 2.5 tbsp icing sugar
• 2.5 tbsp cocoa powder
• 1 tbsp cornstarch
• 2/3 tsp baking soda slaked with vinegar or lemon juice
• 1 pinch salt
• 1 pinch vanilla powder or vanilla sugar

Filling

• 300 g dulce de leche (boiled condensed milk)

Method

 

1. Put the room-temperature butter, egg, cornstarch, a pinch of salt and vanilla, the icing sugar, cocoa and slaked baking soda into the bowl of a food processor. Mix with the paddle attachment (or by hand).
2. Add the sifted flour and mix again - the dough is ready.
3. Pinch off pieces of dough, 7-8 g each, and roll them into balls. Shape all the balls before you start baking.
4. Bake the cookie halves in the walnut cookie mold - mine take 4-5 minutes per batch.
5. Trim the excess dough from the baked halves and crush the trimmings into crumbs for coating.
6. Fill the halves with dulce de leche, press them together in pairs and roll the cookies in the crumbs. Enjoy!
   

Notes

Don't throw away the trimmings from the shells - crushed into crumbs, they make the coating for the finished cookies.

Tips for perfect oreshki

• Take the butter out ahead of time - it should be at room temperature so the dough comes together quickly and without lumps.
• Weigh the dough balls: 7-8 g each - that way the shells bake evenly and the edges come out neat. Roll all the balls first, then bake.
• Don't toss the trimmings: crush the excess dough trimmed from the shells into crumbs - that's what the finished cookies get rolled in.
• The baking soda needs to be slaked with vinegar or lemon juice before it goes into the dough.

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