Klašuni are a wonderful dessert to follow up a light fish-based meal. Otherwise, they can serve as a nice sweet treat for the lazy summer afternoons accompanied by the glass of fresh Korčula’s Pošip, white wine.


The freshness of lemon zest and raisins previously soaked in rose brandy blend nicely with the rich flavout of walnut, all that brought together by a bit of fig jam. Once you start to eat these cookies, you will want more and more.

These aromatic, filled cookies were first made very long time ago at the island of Korčula.

The island of Korčula was inhabited since 12th century before Christ and the town of Korčula was founded in the 10th century of this era.

The island will win you over with its dreamy olive groves, hidden and untouched beaches and scenic places full of old fortresses, as well as with its rich cuisine that consists of numerous desserts, liquors, wines and sea specialties.


As it is the case with the majority of Dalmatian sweets, the stuffing is eggs-free (because of the high temperatures, especially during the summer, it would be hard to keep them fresh).

All of the ingredients are local, homegrown and of the highest-quality. Among with the joy of eating these delicious cookies, we can benefit from their nutritional value as well.

The stuffing on the klašuni  is a divine mix of walnuts, raising, rose brandy, fig jam and lemon zest.

These cookies get even tastier after the few days, as the ingredients permeate each other and merge together which makes them a perfect party treat, ‘cause you can prepare them few days ahead, avoiding the pre-party stress.


INGREDIENTS – for approx. 22 “klašuni” (depending on size)



•2 eggs

•2 egg yolks

•150g of sugar

•1 vanilla sugar

•500g of smooth flour

•1 1/2 of baking powder (in the original recipe they use ammonium hydrogen carbonate)

•1 teaspoon of lemon or orange zest


  1. Mix the eggs together with sugar and vanilla sugar until the mixture gets creamy.
  2. Melt the butter and leave it to cool down a bit.
  3. Add the butter to the mixture while constantly stirring.
  4. Add the lemon/orange zest and mix a bit.
  5. Mix the flour and baking powder and add it to the mixture bit by bit (or even better – sift it). Continue to stir and at the very end knead the dough with your hands – it should be smooth and without any lumps.
  6. Make the ball out of the dough, wrap it up in the aluminum foil and leave in the fridge for an hour. In the meantime, prepare the filling.



  • 400g ground walnuts
  • 50g light raisins soaked up in rose liquor (at least for 1 hour)
  • 150g sugar
  • 2 vanilla sugar
  • 150ml milk
  • zest of a lemon or an orange


  1. Mix together the walnuts, raisins and zest of a lemon/orange.
  2. Add the sugar and 2 packages of vanilla sugar to the milk and heat until boiling.
  3. Pour the hot milk over the walnuts, stir well and leave the mixture to cool down at the room temperature.


Spread the dough. Take a glass and cut crescent moon forms in the dough with it (if it’s more convenient – you can even make the circular forms). Using the spoon, add the filling on half of the forms and cover it with the rest of them.

Put them into a baking tray, separated few centimeters one from another, ’cause they’ll increase in size during baking. Bake at 170 C degrees for 15 minutes.

When they cool down, coat them with Rosulin and roll in sugar.

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  • Irena - I made it and my family liked it, the biscuits disappeared right away so I could not check how long they can stay fresh. About ammonium hydrogen carbonate for cooking purposes, that you mentioned… where can I buy it, since it is known that it is part of many traditional biscuit recipesReplyCancel

    • Tanja Kezic - Yes the biscuits are very yummy
      You can buy Ammonium hydrogen carbonate in pharmacy, but mention it is for bakeing.ReplyCancel

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