Buckwheat and Hazelnut Cookies.
These cookies are absolutely one of my favorite recipes because they are delicious and really simple to make. The combination of buckwheat flour and hazelnuts gives a rustic flavor that goes with everything. They have a special texture that I can’t quite explain: they’re incredibly light inside while staying crunchy on the outside. They are ideal for a wholesome snack or when you crave something good made at home with just a few steps.
Come with me and let’s start baking.
Happy baking, 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 Cookies
- 1 cup buckwheat flour
- 1/2 cup rice flour
- 1 egg
- 1/4 cup raw cane sugar (or granulated)
- 1 tbsp baking powder
- 1/3 cup vegetable oil
- 1/2 cup whole hazelnuts
Steps for Buckwheat and Hazelnut Cookies
Take the whole hazelnuts and roughly chop them with a knife, so you can feel them well in the dough.
In a bowl, crack the egg and add the raw cane sugar, mixing with a whisk or a fork.
Pour in the vegetable oil and continue stirring to incorporate it well into the egg and sugar mixture.Add the buckwheat flour, rice flour, and baking powder. Start mixing with a spoon and then continue kneading with your hands until you get a soft, non-sticky dough.
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 dough onto a baking tray lined with parchment paper and shape it with your hands into a loaf about 10 x 4 inches.
Using a knife or a dough scraper, score the loaf to form cookies about 3/4 inch each.Place them on the tray, keeping them spaced apart, as they will expand during baking. Don’t worry if they elongate a bit while forming them; it’s completely normal.
Bake in a static oven at 350°F for about 20/23 minutes.
Once baked, let them cool completely 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 is important to store them only when they are completely cool, so they will maintain their typical crunchiness on the outside and lightness inside, without absorbing moisture.
