Steps

• In the bowl of a blender or food processor, grind 1/2 cup of almonds.

  If you prefer, you can also buy ready-made almond flour.

  I leave the almond pieces slightly coarse, not too fine, because I like to find little bits of almonds scattered in the cookie.

  In a bowl, break the egg, add the sugar and vanillin.

  Add the almond essence, the sifted baking powder and with a whisk or fork, start mixing.

  Also add the oil, the almond pieces, the pinch of salt, and continue mixing.

  Now we also add the flours.

  Rice flour and then buckwheat flour.

  

• When it is no longer possible to mix the dough with utensils, start doing it by hand.

  The buckwheat flour might vary slightly in quantities compared to what is indicated.

  Depending on the absorption of liquids, and the brand used, it might be that compared to my 1 cup, you may need 1/2 cup or 1 cup.

  The important thing is to obtain a compact dough, not sticky but soft.

  To make the almond and buckwheat cookies, you will only need your hands.

  No rolling pin or molds required.

  My cookies weigh about 3/4 oz each, I do it to have the most uniform cooking possible for all the cookies.

  I weigh the pieces I take from the main dough, roll them into a ball between my hands, place them directly on parchment paper, and flatten to shape into a round cookie.

  As you can see from the pictures, this time I decorated the cookie by passing over it with the pastry wheel, the one used to cut strips for pies.

  I rolled it around the perimeter of the cookie and made some cuts in the center, where I inserted pine nuts to taste.

  I garnished others with sunflower seeds.

  I have to say, they paired very well, both the pine nuts and the seeds.

  Bake at 350°F, in a preheated static oven for 13/14 minutes.

  Everyone should adjust according to the power of their oven, with mine 13 minutes is the perfect baking time.

  All that’s left is to wish you a good appetite with these delicious cookies, suitable for everyone.