This buckwheat heart cookie with nuts is the ideal choice for those who love intense flavors and crunchy textures. Buckwheat flour provides a rustic aroma that blends wonderfully with the sweetness of rice flour, while nuts add that “crunchy” touch that makes every bite irresistible. It’s a simple dessert, quick to prepare, perfect for dipping in milk or tea, or enjoying as an energetic snack during the day. A genuine recipe that smells like home.
Come with me as we start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Buckwheat Heart Cookie and Nuts
- 1 cup Buckwheat flour
- 1/2 cup Rice flour
- 1/3 cup Vegetable oil
- 1 egg
- 1 1/2 tsp Baking powder
- 1/4 cup Granulated sugar (I used raw cane sugar)
- 1/3 cup Nuts (To your liking)
Steps for the Buckwheat Heart Cookie
In a large bowl, start working the egg with the sugar. Gradually pour in the vegetable oil and continue mixing with a manual whisk or a fork.
Gradually add the buckwheat flour and rice flour along with the baking powder. Begin kneading with your hands until you get a homogeneous and compact dough; add more flour if necessary.
Place the dough on a sheet of parchment paper on a baking tray and, with the help of your hands, shape it into a heart and decorate with nuts, pressing well into the dough.
Bake in a preheated static oven at 350°F for about 25 minutes.
Here it is, ready to be enjoyed. Let it cool completely before serving.
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Storage and Variations
The buckwheat heart cookie keeps perfectly for 4-5 days under a glass dome or in a metal tin. This way it will retain its fragrance and the crunchy note of the nuts. If you prefer, you can also wrap it in parchment paper.
Variations
For an even more indulgent version, you can replace some of the nuts with dark chocolate chips. If you love citrus aromas, add the grated zest of an organic orange to the dough: it pairs divinely with the buckwheat flour. For those who prefer a more intense flavor, you can substitute the granulated sugar with raw cane sugar.
