Large buckwheat and hazelnut cookies.
These cookies are truly one of my favorite recipes because they are delicious and very easy to make. The combination of buckwheat flour and hazelnuts gives a rustic flavor that pairs well with everything. They have a special texture that I can’t quite describe: very light inside, while the exterior stays nicely crunchy. They’re perfect for an honest snack or whenever you want something homemade with just a few steps.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
You might also like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the large buckwheat and hazelnut cookies
- 1 cup buckwheat flour
- 9 tbsp rice flour
- 1 egg
- 1/4 cup (packed) whole cane brown sugar (or granulated)
- 2 tsp baking powder
- 5 tbsp (about 1/3 cup) seed oil (or extra virgin (olive) oil)
- 1/3 cup whole hazelnuts
Steps for the buckwheat and hazelnut cookies
Take the whole hazelnuts and coarsely chop them with a knife so they’ll be noticeable in the dough.
In a bowl, break the egg and add the whole cane brown sugar, mixing with a whisk or a fork.
Pour in the seed oil and keep stirring so it is well incorporated into the egg and sugar mixture.Add the buckwheat flour, the rice flour and the baking powder. Work first with a spoon and then knead by hand until you obtain a soft dough that does not stick to your hands.
Fold the chopped hazelnuts into the dough and distribute them evenly. The dough will be slightly sticky.Remember to oil your hands well. Place the dough on a baking tray lined with parchment paper and compact it with your hands to form a log of about 10 x 4 inches.
With the help of a knife or a bench scraper, score the log to form cookies about 3/4 inch each.Place them on the tray keeping them spaced apart, because they will rise a little while baking. Don’t worry if they stretch a bit while shaping them, this is completely normal.
Bake in a conventional oven at 356°F for about 20–23 minutes.
Once removed from the oven, let them cool completely so they become crunchy on the outside and light on the inside.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
Storage
You can store these cookies for one week inside a tin container or a glass jar with an airtight seal. It is important to put them away only when they are completely cool so they keep their typical outer crunch and inner lightness without absorbing moisture.
