Buckwheat and hazelnut big cookies.
These cookies are absolutely one of my favorite recipes because they are delicious and really easy to make. The combination of buckwheat flour and hazelnuts gives a rustic flavor that goes well with everything. They have a special texture that I can’t quite explain: inside they are very light, while outside they remain nice and crunchy. They are ideal for a wholesome snack or when you crave something homemade with few steps.
Come with me and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for buckwheat and hazelnut big cookies
- 1 cup buckwheat flour
- 1/2 cup rice flour
- 1 egg
- 1/4 cup brown sugar (or granulated)
- 1 tbsp baking powder
- cup vegetable oil
- 1/2 cup whole hazelnuts
Steps for buckwheat and hazelnut cookies
Take the whole hazelnuts and coarsely chop them with a knife, so they can be felt well in the dough.
In a bowl, crack the egg and add the brown sugar, stirring with a whisk or fork.
Pour in the vegetable oil and continue stirring to make it well absorbed by the egg and sugar mixture.Add the buckwheat flour, rice flour, and baking powder. Start working with a spoon and then switch to kneading with your hands until you get a soft dough that doesn’t stick.
Incorporate the chopped hazelnuts into the dough and distribute them well. The dough will be slightly sticky.Remember to oil your hands well. Place the obtained dough on a baking tray lined with parchment paper and compact it with your hands to create a log about 10 x 4 inches.
With a knife or dough scraper, score the log to form cookies of 0.8 inches each.Place them on the tray, keeping them spaced from each other, as they will expand during baking. Don’t worry if they lengthen a bit while forming, it’s completely normal.
Bake in a static oven at 356°F for about 20/23 minutes.
Once baked, let them cool well so they become crunchy on the outside and light on the inside.
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Storage
You can store these cookies for one week in a tin container or a glass jar with an airtight seal. It’s important to store them only when they are completely cold, so they will maintain their typical crunchiness on the outside and lightness on the inside without becoming moist.
