Name: Wasps' nests with rum filling – classic Christmas cookies made from sponge biscuits and nuts
Yield: 30 servings
Ingredients: Dough for wasp’s nests; 250 g ladyfingers (finely ground or crushed); 80 g ground walnuts; 60 g powdered sugar; 20 g kakaa; 120 g soft butter; 40 ml dark rum; 30 ml milk (as needed, to soften the dough); 1 teaspoon vanilla sugar; Creamy rum filling; 80 g soft butter; 70 g powdered sugar; 1 packet vanilla sugar; 1 egg yolk (fresh, from a quality egg); 15 ml rumu; To finish; 30 g powdered sugar or cocoa for dusting the mold; 30 pieces of round baby sponge biscuits (for the “bottom” of the nests)

Wasps' nests with rum filling – classic Christmas cookies made from sponge biscuits and nuts

Wasp’s nests with rum filling are an absolute Christmas classic – no baking, no complicated dough, just a fragrant sponge‑and‑nut mixture and a creamy butter filling with a splash of rum. Everything is mixed in a bowl, shaped in molds, and in no time you have cookies that taste “like grandma’s,” but the method is doable even in a small kitchen with no experience. They belong on the Christmas plate next to vanilla crescents, coconut macaroons made from egg whites, and Christmas gingerbread. And if you don’t want to spend half of December by the oven, this is exactly the recipe that saves you time while making a big impression.

● easy♨ 30 servings

Step by step

Instructions

0 z 9

1Step 1Start with the dough. Grind the baby sponge biscuits in a blender into a fine “crumb,” or put them in a bag and crush them with a rolling pin. Pour them into a bowl, add ground nuts, powdered sugar, cocoa and vanilla sugar. Mix the dry ingredients so the cocoa and sugar are evenly distributed and no lumps form.
2Step 2Add soft butter and rum to the dry mixture and gradually pour in the milk. Start with a small amount, adding milk by the tablespoon. Work the mixture with your hands or a spoon into a compact, pliable mass – it should hold together but not be sticky like mud. If it crumbles, add a little milk; if it’s sticky, add a few crushed biscuits.
3Step 3Once the dough is ready, let it rest for a few minutes so the biscuits absorb the liquid. Meanwhile, prepare the cream.
4Step 4Put the soft butter, powdered sugar and vanilla sugar into a small bowl. Whip until a light, fluffy cream forms. Then add the egg yolk and rum and whisk a little longer until the cream is smooth and airy. Chill the cream briefly in the fridge to firm slightly so it’s easier to fill into the nests.
5Step 5Lightly dust the wasp-nest mold with powdered sugar or cocoa – the dough won’t stick and the nests will come out more easily. Pinch off a small piece of dough and press it into the mold so it forms a “shell” – the nest wall, leaving space in the center for the cream. You can use the end of a wooden spoon or a finger dusted with sugar to help.
6Step 6Put a little rum cream into the hollow – it’s easiest with a small spoon or a piping bag fitted with a small opening. Do not fill the cream all the way to the edge, leave a little space so it won’t squirt out when the sponge is pressed on.
7Step 7Press a baby sponge from below onto the filled mold – this forms the “base” of the wasp nest. Then carefully turn the mold over and tap the nest out onto a board. If it doesn’t come out, tap the mold lightly or turn it in your hand and gently “pop” the nest out with your finger.
8Step 8Process the entire dough and cream the same way – make nest after nest and arrange them on a board or tray. Let the finished wasp nests firm up in the fridge for at least 1–2 hours, ideally overnight. During chilling the flavors meld, the cream sets and the nests will be easier to transport and serve.
9Step 9Serve as part of your Christmas cookie selection alongside other varieties, such as vanilla crescents, coconut macaroons made from egg whites and gingerbread loaf with cinnamon and nuts. If you prefer a stronger rum flavor, you can “top up” the nest with a dash of rum on the side.

Kitchen tip

Don't want to use raw egg yolk? Make an egg-free cream – instead of the yolk use 1 tablespoon of vanilla pudding powder and an extra 2–3 tablespoons of cold milk. Cream the butter with the sugar and vanilla, then beat in the pudding powder with the milk and rum. You'll have a cream that still tastes like “vosí hnízda,” but without the raw egg. Always store the nests in a cool place, ideally in a sealed container so they don't dry out or absorb other smells from the fridge.

Customize this recipe

Variants and alternatives

Coconut variation: replace part of the ground nuts with finely grated coconut, or sprinkle coconut on top. It's great if you already have classic nut cookies on the table and want something different.

Approximate per serving

Nutritional values

Energie120 kcalProteins2 gSacharidy12 gTuky7 g

Wasps' nests with rum filling – classic Christmas cookies made from sponge biscuits and nuts

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Write a comment Cancel reply

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