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    Home » Recipes » Christmas Cookies

    Beehive Cookies (Czech Vosi hnizda)

    Published: Dec 28, 2020 · Modified: Dec 23, 2022 by Petra Kupská

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    Vosi hnizda is a popular no-bake cookie in the Czech Republic, made just before Christmas. I guarantee they won't last long on the cookie tray during the holidays!

    Czech beehieve Christmas cookies (vosi hnizda) served on a platter.
    Table of Contents hide
    ➜ What are Czech beehive cookies?
    ➜ Beehive cookie mold
    ➜ Ingredients
    ➜ Instructions with photos
    ➜ Storage
    ➜ Useful tips
    Vosí hnízda – Czech Beehive Christmas Cookies

    ➜ What are Czech beehive cookies?

    Beehive cookies in Czech style are a traditional Christmas treat made by every Czech family. These are lovely no-bake cookies in the shape of a beehive, which is how they got their name: beehives (vceli uly), also called wasp nests (vosi hnizda).

    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 rum custard. The cookie base is formed with a piece of rounded vanilla biscuit.

    MY TIP: Last minute Christmas cookies? Try these quick no bake rum balls!

    ➜ Beehive cookie mold

    Showing different type of molds for making Czech beehive cookies (vosi hnizda).

    You need a special mold to prepare the candy. 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.

    I own two beehive molds myself. Both are made of plastic, with one being openable (the white one in the picture above), so it's 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 expands conically from the bottom towards the edges will be fine. The other option you can consider is an egg carton. If you have a paper one, line it with cling film. If you have a plastic egg box, wash and dry it thoroughly before using it.

    ➜ Ingredients

    To make Czech beehive cookies from scratch, you will need:

    Cookie dough

    Ingredients to make Czech beehive cookies (vosi hnizda), inclusive captions.
    • Vanilla biscuits or wafers; by far, the most commonly used biscuits for making beehive cookies in the Czech Republic are the so-called "piskoty". 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 "tuzemak", 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

    Ingredients for filling for Czech beehive cookies, inclusive captions.
    • 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, must not 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.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ 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.

    Grinding small round biscuits / waffers on a hand drum mill.
    Grinding the biscuits in a hand rotary grater.
    crushing czech piškoty for making vosí hnízda
    Crushing the biscuits with a rolling pin.

    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.

    Ingredients to make dough for beehive cookies, in a white bowl.

    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.

    Dough for Czech beehive cookies (vosi hnizdaú.

    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).

    Ingredients for making a custard filling for beehive cookies (Czech vosi hnizda).
    Custard filling for Czech beehive cookies (vosí hnízda).

    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.

    Sprinkling the mold for beehive cookies with granulated 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. 

    Making a hole in a beehive cookie with a wooden spoon handle.

    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.

    Assembling a beehive cookie (Czech vosi hnizdo).

    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.

    Czech beehieve Christmas cookies (vosi hnizda) served on a platter.

    ➜ 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.
    Filling a mold for Czech beehive cookies, vosi hnizda.

    More traditional Czech recipes for Christmas cookies:

    • No bake Christmas mushroom cookies
    • Coconut meringue cookies (kokosky)
    • Walnut shaped cookies (orechy)

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    beehives czech vosí hnízda christmas cookies recipe

    Vosí hnízda – Czech Beehive Christmas Cookies

    These non-bake Christmas cookies just melt in your mouth. In the Czech Republic, Vosí hnízda are the ultimate holiday treat! Authentic Czech recipe for beehives / wasp nests.
    4.50 from 2 votes
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 2 hours hours
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 30 Beehives
    Calories: 147kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: cookies
    Cuisine: Czech
    Keyword: vánoce

    Ingredients

    Beehive dough:

    • 6 ounces vanilla biscuits (170 g) Czech piskoty or in the US, vanilla wafers
    • ⅓ cup ground walnuts (40 g)
    • 1 stick unsalted butter (110 g)
    • 1 and ½ cups powdered sugar (180 g)
    • 3 Tablespoons cocoa powder unsweetened
    • 2 Tablespoons milk
    • 2 Tablespoons rum

    Rum custard:

    • 1 stick unsalted butter softened at room temperature
    • ½ cup powdered sugar (60 g)
    • 1 egg yolk or 2 Tbsp eggnog or sweetened condensed milk
    • 2 Tablespoons rum

    Bottom base:

    • 30 pieces round vanilla wafers Nilla Vanilla Wafers (in the US stores)

    Others:

    • ½ cup granulated sugar (100 g) to dust the cookie mold

    Instructions

    Cookie dough:

    • Grind the vanilla biscuits with a hand grinder or crush them on the work surface with a rolling pin.
    • 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.
    • 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.

    Rum 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).

    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

    • Makes about 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. 

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 147kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 28mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 199IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.3mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    Czech Beehive Christmas Cookies recipe
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    Reader Interactions

    Comments

    1. Martina

      December 08, 2021 at 11:47 am

      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!

      Reply
      • Petra Kupská

        December 09, 2021 at 7:36 am

        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! ????

        Reply
      • Kristyna

        December 10, 2022 at 9:42 pm

        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. 😅

        Reply
        • Petra Kupská

          December 11, 2022 at 4:55 pm

          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!

          Reply
    2. Becki Whitaker

      December 24, 2021 at 12:21 pm

      4 stars
      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?

      Reply
      • Petra Kupská

        December 26, 2021 at 3:58 pm

        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.

        Reply
        • Carrie Heiking

          December 19, 2022 at 2:02 am

          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.

          Reply
          • Lucie edsall

            December 20, 2022 at 1:10 pm

            Can I use any kind of rum !? Also , I didn’t order the mold
            In time , what can I use instead?

            Reply
            • Petra Kupská

              December 29, 2022 at 11:48 am

              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

            December 29, 2022 at 1:28 pm

            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 🙂

            Reply
    3. Olinka

      December 23, 2022 at 1:29 pm

      5 stars
      These are delicious and my favorite Christmas cookie! Thank you for sharing your recipe! Merry Christmas 🙂

      Reply
      • Petra Kupská

        December 29, 2022 at 9:08 am

        Thank you for your nice comment! Vesele Vanoce to you and your family 🙂

        Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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