The hazelnut and buckwheat cookies are delicious treats that I made in the shape of sticks and balls.
They are really easy to prepare, low in sugar, and also suitable for those intolerant to gluten.
When I started using buckwheat flour, I never thought its texture and aroma would win me over like this.
Today it is among my favorite flours, along with all those less refined, more genuine ones that are great for both sweet and savory doughs.
If you love homemade and rustic cookies, also check out these other recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 1.41 oz sugar
- 1 tsp bitter almond liqueur (or other dessert liqueur like rum)
- 1 pinch salt (about half a teaspoon)
- 1 packet vanillin
- 1.76 oz hazelnuts (chopped)
- 1.76 oz seed oil
- 2.12 oz rice flour
- 4.59 oz buckwheat flour
- 0.28 oz baking powder for desserts
Tools
- 1 Bowl
- 1 Fork
- 1 Baking Tray
- Parchment Paper
- 1 Blender
- 1 Work Surface
Steps
In the bowl of a blender or food processor, grind 50 grams of hazelnuts.
I leave the hazelnut pieces slightly coarse, not too fine.
In a bowl break the egg, add the sugar and vanillin.
Add the teaspoon of almond liqueur or other liqueur, the sifted baking powder and start mixing with a whisk or fork.
Also add the oil, the hazelnut pieces, the pinch of salt, and continue to mix.
Now we also add the powders.
The rice flour and then the buckwheat flour.
When it is no longer possible to mix the dough with tools, start doing it with your hands.
The buckwheat flour may vary slightly in amounts compared to what is indicated.Depending on the absorption of liquids, and the brand used, it may be that compared to my 130g, you may need 120g or 135g.
The important thing is to obtain a compact dough, not sticky but soft.
To make the hazelnut and buckwheat cookies, you will only need your hands.
No rolling pin or cutters are needed.
For the sticks, roll the dough to create a log.
For the others, make balls and place a hazelnut in the center.
Bake at 356°F, preheated static oven for 13 minutes.
Each of you will adjust based on the power of your oven, with mine 13 minutes is the perfect baking time.
I can only wish you a good appetite with these delicious cookies, suitable for everyone.
How to store hazelnut and buckwheat cookies
With these doses, you can get about 18/20 cookies.
If you manage not to eat them all, 😉 the cookies can be stored for a few days in an airtight glass or tin jar.
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