Authentic Russian Oreshek Cookies Recipe

Ingredients

2 cups of sugar
1 cup of honey
4 cups of walnuts
1/2 teaspoon of vanilla extract
1/2 cup of water
1 egg white
1/4 teaspoon of cream of tartar
Powdered sugar for dusting

Steps and instructions

Preheat the oven to 350°F (175°C).
Spread the walnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they are golden and fragrant. Allow them to cool.
In a large saucepan, combine the sugar, honey, and water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar has dissolved.
Reduce the heat to low and simmer the mixture for about 5 minutes, or until it reaches 240°F (115°C) on a candy thermometer.
While the syrup is simmering, beat the egg white and cream of tartar in a large mixing bowl until stiff peaks form.
Slowly pour the hot syrup into the beaten egg white, while continuing to beat the mixture. Add the vanilla extract and continue to beat the mixture until it is thick and glossy.
Stir the toasted walnuts into the mixture until they are well coated.
Using a spoon, drop mounds of the mixture onto a baking sheet lined with parchment paper. Allow the candies to cool and harden.
Dust the cooled candies with powdered sugar before serving.

Tools for making

Saucepan - A large saucepan is needed to cook the syrup.
Baking sheet - A baking sheet is used to toast the walnuts.
Candy thermometer - A candy thermometer is necessary to ensure the syrup reaches the correct temperature.
Mixing bowl - A large mixing bowl is required to beat the egg white and cream of tartar.
Spoon - A spoon is needed to drop mounds of the mixture onto the baking sheet.
Parchment paper - Parchment paper is used to line the baking sheet and prevent sticking.

Recipe variations

Use different types of nuts such as almonds, pecans, or hazelnuts instead of walnuts.
Add a pinch of cinnamon or nutmeg to the syrup for added flavor.
Replace the vanilla extract with almond or lemon extract.
Experiment with different types of honey, such as lavender or orange blossom honey.
Coat the candies in melted chocolate for a decadent twist.
Add a sprinkle of sea salt on top of each candy for a sweet and salty flavor combination.
Incorporate dried fruits like raisins or cranberries into the mixture for additional texture and sweetness.
Include a tablespoon of cocoa powder in the syrup for a chocolatey variation.
Make the candies in different shapes such as squares, rounds, or hearts by using molds.
For a vegan option, substitute the egg white with aquafaba (chickpea brine) whipped to stiff peaks.

Recipe overview

This Oreshek recipe will guide you through making a traditional, sweet and nutty candy that's popular in various cultures around the world. These delightful treats combine the rich flavor of toasted walnuts with a luscious honey-sugar syrup, and are dusted with a light sprinkle of powdered sugar for an extra touch of sweetness. The process involves making a simple syrup, beating egg whites to create a meringue-like texture, and then combining these with the toasted walnuts. The candies are then dropped onto a baking sheet to cool and harden, resulting in a unique and incredibly tasty treat. Despite the candy-making process seeming complex, this recipe breaks down each step, making it easy to follow and ensuring your success. Enjoy the process, and savor the delicious results!

Common questions

Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with other nuts such as almonds or pecans.
Can I use a sugar substitute?
It is recommended to use regular sugar for this recipe to achieve the desired texture and taste.
How do I know if the syrup has reached the correct temperature?
Use a candy thermometer to ensure the syrup reaches 240°F (115°C) before adding it to the beaten egg white.
Can I skip toasting the walnuts?
Toasting the walnuts adds extra flavor, but if desired, you can skip this step.
How long do the candies need to cool and harden?
Allow the candies to cool completely on the baking sheet to ensure they harden properly, which usually takes around 1-2 hours.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients.
Saucepan - A large pan for cooking the sugar and honey mixture.
Baking Sheet - A flat, rectangular sheet for toasting the walnuts and baking the candies.
Parchment Paper - Non-stick paper used for lining the baking sheet.
Candy Thermometer - A thermometer used for measuring the temperature of the syrup.
Spoon - For dropping mounds of the candy mixture onto the baking sheet.
Powdered Sugar Shaker - A shaker used for dusting the candies with powdered sugar.

Origin stories

Oreshek, a delightful nutty sweet treat, has longstanding roots in Russia. Traditionally, it was made during the wintertime using honey collected from the summer harvest and nuts gathered in the fall. This delicious candy, with its golden hues and crunchy texture, was often associated with the holiday season, symbolizing wealth and abundance for the coming new year. Oreshek, which translates to "little nut," was often given as gifts during festive occasions, spreading warmth and joy amidst the chilly Russian winters.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.