Vosi Hnizda Czech Christmas Sweets
Delight your taste buds this holiday season with *Vosi Hnizda*, traditional Czech Christmas sweets that are as charming as they are delicious! These no-bake "wasp nests" are made with a rich combination of crushed vanilla wafers, ground walnuts, cocoa, and a hint of dark rum, creating a velvety dough that's molded into unique hollow shapes. Filled with a luscious and buttery rum cream and sealed with a crisp ladyfinger base, these bite-sized treats are bursting with festive flavor. Perfectly chilled for the ultimate melt-in-your-mouth experience, *Vosi Hnizda* are a show-stopping addition to any dessert table and a must-try for your Christmas cookie collection. Whether you're hosting a gathering or gifting a homemade delight, these Czech treasures bring European holiday charm straight to your kitchen.
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Recipe Information
Ingredients
- 150 grams Powdered sugar
- 100 grams Butter
- 200 grams Crushed vanilla wafers
- 100 grams Ground walnuts
- 2 tablespoons Cocoa powder
- 1 Egg yolk
- 2 tablespoons Dark rum
- 2 tablespoons Milk
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Rum
- 16 Ladyfingers
Instructions
In a large mixing bowl, combine powdered sugar, butter, crushed vanilla wafers, ground walnuts, and cocoa powder. Mix together until the ingredients form a soft, dough-like consistency.
Add the egg yolk, dark rum, and milk to the dough mixture. Knead the mixture to form a cohesive mass. If the dough feels too dry, add a small amount of milk until it is pliable but not sticky.
Refrigerate the dough for 20-30 minutes to firm it up slightly for easier handling.
Meanwhile, prepare the rum filling by beating together the granulated sugar, softened butter, vanilla extract, and 1 tablespoon of rum in a small bowl until smooth and creamy. Set the filling aside.
Take a small portion of the chilled dough (about the size of a ping-pong ball) and press it into the cavity of a beehive or walnut mold to form a hollow shell.
Carefully remove the shaped dough from the mold and repeat with the remaining dough.
Fill each dough shell with the prepared rum filling. Use a piping bag for precision if desired.
Gently press a ladyfinger onto the opening of each filled shell to seal the filling inside and create a base for the beehive cookie.
Refrigerate the completed cookies for at least 1 hour to firm up. The flavors will meld together beautifully during chilling.
Serve chilled as a delightful addition to your holiday dessert spread.
Nutrition Facts
Calories |
5233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 689.6 g | 251% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 413.6 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
