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Russian Twig Cookies(Khvorost)

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“When you sprinkle these cookies with powdered sugar, they look like small branches covered with snow! The dough needs to sit for at least 2 hours. Adapted from Saveur magazine.”
6-7 dozen

Ingredients Nutrition


  1. Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
  2. Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
  3. Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
  4. Add the brandy and continue beating until dough forms completely.
  5. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  6. Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
  7. Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
  8. Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough.
  9. Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer.
  10. Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
  11. Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
  12. Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!

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