This large buckwheat heart cookie with dried fruit is the ideal choice for those who love intense flavors and crunchy textures. Buckwheat flour gives a rustic aroma that pairs wonderfully with the mild sweetness of rice flour, while the dried fruit adds that “crunchy” touch that makes every bite irresistible. It’s a simple dessert, quick to prepare and perfect for dunking in milk or tea, or enjoying as an energy snack during the day. A wholesome recipe that smells like home.
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 5People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the large buckwheat heart cookie with dried fruit
- 130 cups Buckwheat flour
- 70 cups Rice flour
- 70 tbsp Vegetable (seed) oil
- 1 egg
- 8 tsp baking powder
- 50 cups granulated sugar (I used whole cane sugar)
- 40 oz dried fruit / nuts (To your taste)
Steps for the buckwheat heart cookie
In a large bowl start by working the egg with the sugar. Pour the vegetable (seed) oil in a thin stream while continuing to whisk with a hand whisk or a fork.
Gradually add the buckwheat flour and the rice flour together with the baking powder. Begin to knead with your hands until you get a homogeneous, compact dough; add more flour if necessary.
Place the dough on a sheet of parchment paper on a baking tray and, using your hands, shape it into a heart and decorate with dried fruit/nuts, pressing them well into the dough.
Bake in a preheated conventional oven at 356°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 large cookie keeps perfectly for 4-5 days under a glass dome or in a tin box. This way it will retain its fragrance and the crunchy note of the dried fruit/nuts. If you prefer, you can also wrap it in parchment paper.
Variations
For an even more indulgent version, you can replace part of the dried fruit/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 buckwheat flour. For a more intense flavor, you can replace the granulated sugar with whole cane sugar.
