Serbian Šape / Walnut Paws

Walnut Bear Paws, or Šape (shah-pay), are a beloved traditional treat enjoyed throughout Serbia and across the Balkans. The word šapa simply translates to “paw,” a name inspired by the small, ridged moulds used to give these cookies their distinctive shape.

Made with simple staples like butter, sugar, eggs, flour and walnuts, Šape are often prepared for any occasion, from celebrations to coffee dates with your friends. Traditionally made with lard, they can also be made with butter for a wonderfully rich flavour. Similar to a delicate shortbread, freshly baked Šape are buttery, sweet, nutty and incredibly aromatic, with a tender, crumbly texture that simply melts in your mouth!

About Šape

Why are they called Walnut Bear Paws? The name comes from their distinctive shape, created by the small ridged moulds they’re traditionally baked in. The ridges are said to resemble a bear’s paw, which is how Šape got their name.

I’m very lucky to have the old baking moulds my mother passed down to me, which originally belonged to my grandmother (my dads mother). The baking moulds are old, but they are super sterdy and have truly stood the test of time. These very moulds travelled with our family all the way to New Zealand when we first moved here almost 26 year ago now. Along with the traditional paw shape, I also have heart and crescent-shaped moulds. I remember my mother using them often when I was growing up, so they hold many special childhood memories for me.

Šape moulds come in a variety of shapes, but if you do not have any you can find them here. You can also use Madeleine tins to make these delicious Walnut Bear Paws.

Making Šape

To make the dough for these delicious Serbian Šape / Walnut Paws all you need is ONE BOWL. Cream the butter, sugar and vanilla sugar until light and fluffy. Add the eggs and lemon zest, then gradually mix in the flour, baking powder and salt. Fold through the ground walnuts, then refrigerate the dough for at least 30 minutes.

Lightly grease and flour the moulds, then press the dough evenly into each one, smoothing the tops. Place the moulds on a baking tray and bake at 180°C for about 12 minutes, or until lightly golden. Cool for 5 minutes before carefully removing from the moulds, then finish with a generous coating of powdered sugar.

Šape keep well in a closed container in a cool dry place for about one month. 

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Vanilice / Vanilla Cookies

Chocolate & Rum Balls

Ledene Kocke / Ice Cubes

I hope you enjoy these delicious Serbian Šape / Walnut Paws. They are so easy to make and great to whip up at any time. Šape taste even better the next day! I stored mine in an air-tight container. If you give this Serbian Šape / Walnut Paws recipe a try, be sure to leave your thoughts below or reach out over on Instagram. I would love to see your creation of this recipe! 🙂

Snap a photo and tag me on Instagram @bitemykitchen___ or drop a comment below to let me know how it turned out. You can also find me over on TikTok. Sharing these recipes keeps the tradition alive — one slice at a time.