Včelí úly are popular no-bake cookies in the Czech Republic, made just before Christmas. I guarantee they won't last long on the cookie tray during the holidays!
➜ What are Czech beehive cookies?
Beehive cookies in Czech style are a traditional Christmas treat made by nearly every Czech family. These are lovely no-bake cookies in the shape of a beehive, which is how they got their name: beehives (Včelí úly), also called wasp nests (Vosí hnízda).
The cookie dough comes from ground biscuits, nuts, sugar, and butter. The dough is then pressed into a beehive mold and filled with an incredibly delicious creamy custard. The cookie base is formed with a piece of rounded vanilla biscuit.
MY TIP: Last call for Christmas cookies? Try these quick, no-bake rum balls!
➜ Beehive cookie mold
You need a special mold to prepare this treat. In the Czech Republic, it can be easily bought in kitchen supply stores. I dare to suggest that if you live outside of the Czech Republic, you purchase the mold online at Amazon.
Czechs like to use the Beehive cookie molds from the Czech brand Tescoma. I am delighted to have found this product on Amazon; check it out here: Beehive Cookie Mold (affiliate link).
I own two beehive molds myself. Both are made of plastic, with one being openable (the white one in the picture above), so it is easier to take the cookie out of it when making.
What should I use if I don't have the original beehive mold? Don't worry; there are some options for these cases too!
A small shot glass that flares out conically from the bottom to the edges will work perfectly. Another option to consider is an egg carton. For a paper carton, line it with plastic wrap or cling film. If using a plastic egg carton, wash and dry it thoroughly before use.
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
To make Czech beehive cookies from scratch, you will need:
Cookie dough:
- Vanilla biscuits or wafers; by far, the most commonly used biscuits for making beehive cookies in the Czech Republic are the so-called "piškoty". In the USA, Nilla Vanilla waffles are a good choice.
- Ground walnuts; they add a new flavor dimension to the cookie dough. If you are allergic to nuts, replace them in a 1:1 ratio with ground wafers.
- Powdered sugar
- Unsalted butter; soft. Take the butter out of the fridge about half an hour in advance. It will be easier to work with.
- Cocoa powder; unsweetened
- Rum; the Czechs love their "Božkov" or "tuzemák", which is basically not even a real rum. If you are based in the US, I recommend Kirkland spiced rum (available at Costco) or Austrian Stroh 54 - these types taste similar to Czech "tuzemak" rum.
- Milk; for a softer dough
Rum custard:
- Unsalted butter; softened at room temperature. Soft butter is required for the filling to be successfully prepared! When you press a spoon against properly softened butter, it will loosen up nicely under pressure. The butter, however, can't be melted. I leave the butter for the custard filling to soften overnight at room temperature on the kitchen counter.
- Powdered sugar
- Egg yolk; if you don't want to use the yolk, replace it with two tablespoons of eggnog or sweet condensed milk.
- Rum; on the type of rum, see above.
For the biscuit base, prepare small round biscuits (Czech piskoty or Nilla Vanilla wafers) about 1 and ¼ inches (3 cm) in diameter.
➜ Instructions with photos
Make ahead: Take the butter out of the fridge the day before to soften. You will need it to make the custard filling.
Cookie dough
STEP 1: Grind the vanilla biscuits with a hand grinder or crush them on the work surface with a rolling pin. Alternatively, use a hand grating box to grate them.
STEP 2: Place the ground biscuits, ground nuts, cocoa powder, and powdered sugar in a large bowl. Add the butter, cutting it into smaller pieces. Pour in milk and rum.
STEP 3: Make a smooth dough. Gradually work the butter with your fingers, rubbing it with the other ingredients until crumbs form. Turn the mixture out onto a work surface and knead by hand into a compact dough.
NOTE: At first, the mixture may seem too powdery, but don't worry; it will gradually come together into a firm dough.
STEP 4: Wrap the dough in cling film and put it to rest in the fridge for two hours.
Custard filling
In a separate bowl, put softened butter, powdered sugar, egg yolk, and rum. Using a spoon, whip everything until light and airy (1 minute or so).
NOTE: If the butter is not softened properly at room temperature, lumps will form in the filling.
Assembling the cookies
STEP 1: Sprinkle a half cup of granulated sugar on the work surface.
STEP 2: Rinse the cookie mold with cold water and sprinkle it with the sugar inside that you have previously poured on the work surface. Tap the mold lightly to shake off the excess sugar.
STEP 2: Take the cookie dough out of the fridge. Scoop out a small piece of dough and squeeze it a few times in your palm. The heat in your palm will help soften the butter in the dough, making it easier to work with. Now press the dough into the sugar-dusted mold.
STEP 4: Carefully make a hole in the middle, either with your finger or the round end of a wooden spoon. Do not use too much pressure; the cookie won't come out easily and will tear.
STEP 5: Fill the hole with rum custard. I myself use a teaspoon for this.
Step 6: To finish the base, use a round biscuit or wafer to seal the bottom.
STEP 7: Tap the mold on the work surface to release the cookie.
STEP 8: Sprinkle the inside of the mold with sugar again (do not rinse anymore!). Repeat making beehive cookies until you have used up all the dough and filling.
➜ Storage
As these are unbaked sweets, stack the cookies in a resealable container and store them in a cool place, ideally in the fridge. Consume within a week.
Beehive cookies can also be frozen in a suitable, sealed container. The beehives will keep in the freezer for three months without any problems.
➜ Useful tips
- When to make beehive cookies? If this cookie is intended for the Christmas holidays, make it the day before Christmas or even on Christmas Eve. The sweets are meant to be eaten immediately; they don't need to rest.
- If you have trouble unmolding the cookies, try this trick. Take a piece of soft plastic wrap and line the candy mold with it. Then press the dough into the mold. After you fill and seal the cookie, pull the plastic wrap gently to get the beehive out of the mold.
More traditional Czech recipes for Christmas cookies:
- No-bake Christmas mushroom cookies
- Coconut meringue cookies (Kokosky)
- Walnut-shaped cookies (Ořechy)
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Včelí úly - Czech Beehive Christmas Cookies
Tap or hover to scale
Ingredients
Beehive dough:
- 6 ounces vanilla biscuits Czech piskoty or in the US, vanilla wafers
- ⅓ cup ground walnuts
- ¾ stick unsalted butter
- ⅔ cups powdered sugar
- 3 Tablespoons cocoa powder unsweetened
- 2 Tablespoons milk
- 2 Tablespoons rum Kirkland spiced rum from Costco or Austrian Stroh 40
Rum custard:
- ¾ stick unsalted butter softened at room temperature
- 1 ½ Tablespoons powdered sugar
- 1 egg yolk (or 2 Tbsp eggnog or sweetened condensed milk)
- 1 Tablespoons rum Kirkland spiced rum from Costco or Austrian Stroh 40
Bottom base:
- 30 pieces round vanilla wafers Nilla Vanilla Wafers (in the US stores)
Others:
- ½ cup granulated sugar to dust the cookie mold
Instructions
Cookie dough:
- Grind vanilla biscuits: Grind 6 ounces vanilla biscuits with a hand grinder or crush them on the work surface with a rolling pin.
- Make the dough: Place the ground biscuits, ⅓ cup ground walnuts, 3 Tablespoons cocoa powder, and ⅔ cups powdered sugar in a large bowl. Add ¾ stick unsalted buttercut it into smaller pieces. Pour in 2 Tablespoons milk and 2 Tablespoons rum.
- Make a smooth dough. Gradually work the butter with your fingers, rubbing it with the other ingredients until crumbs form. Turn the mixture out onto a work surface and knead by hand into a compact dough.
- Wrap the dough in cling film and put it to rest in the fridge for two hours.
- Make rum custard filling: In a separate bowl, put ¾ stick unsalted butter (softened at room temperature), 1 ½ Tablespoons powdered sugar, 1 egg yolk, and 1 Tablespoons rum. Using a spoon, cream everything until light and airy (1 minute or so).
- Assembling the beehive cookies: Sprinkle half a cup of granulated sugar on a work surface.
- Rinse the cookie mold with cold water and sprinkle it with the sugar inside that you have previously poured on the work surface. Tap the mold lightly to shake off the excess sugar.
- Take the cookie dough out of the fridge. Scoop out a small piece of dough and squeeze it a few times in your palm. The heat in your palm will help soften the butter in the dough, making it easier to work with. Now press the dough into the prepared mold.
- Carefully make a hole in the middle, either with your finger or the round end of a wooden spoon. Do not use too much pressure; the cookie won't come out easily and will tear.
- Fill the hole with rum custard. I myself use a teaspoon for this.
- To finish the base, use a round biscuit or wafer to seal the bottom.
- Carefully tap the mold on the work surface to release the cookie.
- Sprinkle the inside of the mold with sugar again (do not rinse anymore!). Repeat making beehive cookies until you have used up all the dough and filling.
Notes
- The basic recipe makes about 25-30 beehive cookies.
- STORAGE: As these are unbaked sweets, stack the cookies in a resealable container and store them in a cool place, ideally in the fridge. Consume within a week.
- FREEZING: Beehive cookies can also be frozen in a suitable, sealed container. The beehives will keep in the freezer for three months without any problems.
- When to make beehive cookies? If this cookie is intended for the Christmas holidays, make it the day before Christmas or even on Christmas Eve. The sweets are meant to be eaten immediately; they don't need to rest.
- Instead of an original beehive mold, use a small shot glass or an egg carton.
Nutritional estimate pro serving
Martina says
Ahoj Petra,
Thank you for this great web site!
Do you know by chance if we can use French « biscuits à la cuillère » to make this recipe? Of corse I would still need to make some for the round base. Biscuits à la cuillère are used for Tiramisu for ex. Thanks!
And happy holidays!
Petra Kupská says
Ahoj Martina, thank you for getting in touch! You can use pretty much any no cream waffle/biscuits (rather without a strong taste) for vosi hnizda cookies. Last time, I incorporated crushed leftover shortbread cookies into the dough. In the Czech Republic, Biscuits à la cuillère are called "cukrarske piskoty", I also know them as Ladyfinger biscuits 🙂 And as you say, a round biscuit (Czech piškot) serves as the bottom base. Veselé Vánoce, for you, too! ????
Monia says
Petra, it is clear that you take your readers questions very seriously. I am glad to see that you tried freezing the cookies and updates your recipe accordingly. I hope Martina read this.
Petra | Cook Like Czechs says
Monia, I truly appreciate all your feedback. I always strive to take my readers questions seriously. I hope Martina finds the updates useful as well.
Happy cooking 🙂
Kristyna says
Do you think that it's okay to make these and freeze them to pull out whenever needed? I don't want to wait too late to make all my cookies because I passed them out random days to friends and family. will the custard freeze okay? If you're not sure, it's okay, I'm sure I can Google it too. 😅
Petra Kupská says
Hi Kristyna, unfortunately, I have no experience with freezing these cookies because we always eat them all! But as far as I know from various Czech cookie forums, you can freeze these beehives. Please Google to confirm, but I think the custard shouldn't mind freezing!
Becki Whitaker says
These are really fun! I bought a mold that came with a cone to poke the hole in the bottom for the filling. It worked great. I am wondering if they should be refrigerated after they're done. Does the doughy outside get too soft at room temperature? Or are they better that way?
Petra Kupská says
Ahoj Becki, thank you for your comment! I know the mold with a cone; it's very handy. In the Czech Republic, this mold is supplied by Tescoma company. I make the holes using the inverted side of a wooden spoon (handle). About your question: Beehives do not need to be refrigerated before serving. However, leftover cookies require to be stored in a cool place. For me, any Christmas cookie tastes best when left to stand at room temperature for at least half an hour in advance. That is, not cold, out of the fridge or refrigerator.
Carrie Heiking says
I love your website! I have visited often in the last few months and always find something interesting. I saw these cookies and had to make them! I ordered the Christmas molds from Tescoma and they arrived in Wisconsin very quickly. The Nilla Wafers worked great. The only issue I had was the dough sticking to the plastic. I got it to work by rolling the dough in Almond flour before pressing it in the mold. The cone that came with to make the hole did not work as well as the end of the spoon. They came out beautifully. I plan to use melted colored chocolate to decorate them for the holidays. These are so fun! Thank you for the recipe.
Lucie edsall says
Can I use any kind of rum !? Also , I didn’t order the mold
In time , what can I use instead?
Petra Kupská says
It depends on which country you live in. Czechs use so-called "tuzemak" or "Bozkov" rum, which is not really even real rum! If you are based in the US, I recommend Kirkland spiced rum (available at Costco) or Austrian Stroh 54. Regarding the mold, if you don't have one specifically designed for making beehives, use a small shot glass or egg carton. Please, see the instructions in the recipe post for more details. I updated and added some useful info in December 2022.
Petra Kupská says
Thank you, Carrie, for your nice words! I'm so glad the cookies turned out well, and that you took the advice on how to get them out of the mold! The idea of coating the dough in ground nuts is a great idea. By the way, Tescoma is a Czech company 🙂
Carrie Heiking says
And I am back to your site for Year 2 of Beehive cookies. We are having a cookie exchange at work and my co-worker requested I make these cookies! Merry Christmas to you and your family, Petra!
Anicka Cooklikeczechs.com says
Hello Carrie, thank you for your comment and kind words - I am happy to hear that! I hope that your co-workers will like the Vosi hnizda too. Please, let me know afterwards 🙂
Merry Christmas!
Olinka says
These are delicious and my favorite Christmas cookie! Thank you for sharing your recipe! Merry Christmas 🙂
Petra Kupská says
Thank you for your nice comment! Vesele Vanoce to you and your family 🙂
Mary says
Hello Petra! I’ve been wanting to make this recipe since I first saw it a few years ago. I think this may be the year! I see that they have the molds on Amazon. My question is about the rum. If I was to use rum extract how much would I use? What about those tiny viles of rum flavor that I get from a German deli?
Many thanks!
Mary
Anicka Cooklikeczechs.com says
Dear Mary, I must confess that I have no experience with rum extract. Czechs use Czech rum to make Christmas Beehive cookies, which is not actually rum.
However, Czechs settled in the USA claim that the Czech "rum" is most like Kirkland rum from Costco, or Austrian spiced rum Stroh 54, which should be available in US stores. Hope the Cukrovi turns out well!
Liv says
Hello Petra!
I would love to make this recipe without the rum. What should I use as a substitution for the amount of rum in the dough and custard? Or is it okay to just omit the rum from both?
Thanks!
Jane says
I loved to eat vosi hnizda/ulky, that my mom used to make back home. But in Canada, I can't find round piskoty in any store. Not even in the European stores. Amazon sells only gluten free version. But I don't really like anything made from gluten free flour. I have never attempted to make my own round piskoty. I realize that I could replace the piskoty with a small linecke cookie. But that is so much extra work.
Monia says
Dobrý den Petro a Veselé Vánoce,
I am having a lot of trouble unmolding the cookies. The dough is very sticky so they always tear. I followed the recipe to the T but I'm wondering if I should add more crumbs.
I doubled the recipe so I am sitting with a huge lump of dough.
Thank you in advance.
Petra | Cook Like Czechs says
Dobrý den, Moni, try placing the dough in the fridge for 30 minutes to an hour. This will allow the butter to firm up, making the dough much easier to handle. I am not sure what type of mold you are using, but if the dough does not release easily, here is a tip: take a small piece of dough, dip it in granulated sugar, and press it into the mold. Another helpful trick is to line the mold with a piece of plastic wrap, as shown in the recipe photo. I wish you the best of luck and a krásné Vánoce!
Roma says
Hello, can the egg yolk be skipped or can I use a substitute ingredient please ?