Makes about 4 dozen cookies
There are probably many different ways to combine buckwheat with nuts, butter and eggs and this recipe developed by Chad Robertson from Tartine is probably my favorite as the cookies are super delicious and also very easy to make. This recipe was published in the Wall Street Journal earlier this month and prompted me to write about buckwheat. Hope you enjoy it as much as we did!
1 cup toasted hazelnuts
3/4 cup buckwheat flour
14 tablespoons butter
1/2 cup superfine sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon kosher salt
2 large egg yolks
Pulse hazelnuts in a food processor until they are finely and uniformly chopped.
Transfer nuts to a medium bowl, add buckwheat flour and stir to combine. Set aside.
Combine butter, sugar, zests and salt in an electric mixer with paddle attachment and mix until butter is light and fluffy, about 3 minutes.
Reduce speed to low and slowly add the egg yolks. Scrape down bowl.
Add half the flour mixture and mix until just combined, scraping down bowl, then add remaining flour mixture and continue mixing until dough comes together into a ball.
Form dough into a round log about 14 inches long, then wrap tightly in plastic wrap and refrigerate 1 hour.
Preheat oven to 325 F and line two baking sheets with parchment paper.
Slice log into 1/4 inch coins and transfer to prepared baking sheets, spaced about 1/2 inch apart.
Bake until cookies are golden brown and fragrant, about 15 minutes.
Let cool on pans for 1 minute, then transfer to a wire rack and let cool completely.