Buckwheat and Almond Cookies

 photo WP_20170215_002_zpszjw5d0dg.jpgNondescript brown blob. Buy yours online from my store…no, I’m joking, get back here!

Stealing from myself somewhat, ah, well.  Today we have a new cookie, lighter than the all buckwheat version and perfect for dunking in your tea. I had ground almonds that were just sitting there and a hankering for a cookie. So I decided to go with brown sugar and more egg this time around. I’ve made these cookies, the original that is, quite often and I’m always pleasantly surprised how nice textured an all  buckwheat cookie can be. The replacing of some of the flour with ground almonds does cause some stability issues, but it adds a richness and  a lighter texture that really works well. I like using buckwheat and almonds, they’ve worked well together. Be it in bread or in biscuits. It’s difficult at times to know what to say. What can be the most help to someone trying to make this recipe? The dough is a tad stickier than in the original recipe. Not by much, that’s just the loss of the dry buckwheat flour. Just scoop it with a tablespoon measure and thwack it on the rim of the bowl. I did find it took a while to really work in the butter, perhaps it was the ground almonds soft texture as opposed to the grittier buckwheat which would create more friction and help the whole come together faster. Nothing much to screw up here, just make sure your brown sugar isn’t too hard or lumpy.

 photo WP_20170215_003_zps1y6uckas.jpgLovely neat rows. I said neat rows!

This is a case of do as I say and not as I do. I didn’t know they’d spread quite so much, though they still get a nice rise and are airy, so I advice you to leave about two inches between each cookie. I almost left off on posting this, but they tasted so good. They have a light, moist crumb. They’re somewhere between a sponge and a biscuit. A sponcuit. A Bisconge. Er, a cookie. They look flat, but they had a nice dome and just enough bite. Thinking of them now, I’d say they’re somewhat like what a Jaffa Cake bottom is. Yeah, pretty sure. It’s been a long time since I ate a Jaffa Cake. If you give them ample room to spread they should be perfectly round, but even if they turn out oddly shaped they’ll still taste the same. Funnily though there is quite a lot of sugar these don’t taste too sweet, just right. After baking they absorb liquid and hold their shape when wet, which is wonderful if you’re a dunker. They taste of sweet buckwheat, that’s really all I can describe it as. The buckwheat when coupled with the sugar is really delicious. Quick and simple. Add it to the recipe pile and we’ll come back again someday. Next time they’ll look prettier. Perhaps. Until then, dear reader.

 photo WP_20170215_006_zpsiiov67fa.jpgIgnore the dog bowl.


150g Buckwheat Flour
75g Ground Almonds
1/2 Tsp Baking Soda
115g Butter, Chilled and cut into Chunks
100g Light Muscovado Sugar
1 Large Egg (70g to 75g in Shell)

Makes 16 Cookies.


1. Line two baking trays with greaseproof paper.

2. Add the Flour, Ground Almonds, Sugar and Baking Soda to a bowl and set aside.

3. Rub the Butter into the Flour Mixture until it resembles breadcrumbs, then mix in the Egg with a fork, until combined. Knead together in the bowl until a soft sticky dough has been created. Form into a ball and leave in the fridge for 30 Minutes.

4. Preheat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving 2 inches between Cookies, and repeat until all dough is used up. Place one tray in the fridge if baking in single batches. Bake for 10-15 minutes until golden brown and slightly firm to the touch. Let cool on tray for 10 minutes and then remove to wire-rack to cool completely.


6 thoughts on “Buckwheat and Almond Cookies

  1. Hi! Several thanks today:
    1) for making me laugh from the very first line
    2) for your tip on the almond meal, which I had been contemplating as an addition to my latest pie dough. So I won’t: I don’t want to lose the stability of my crust.
    3) for your chicken tahini recipe, which I will be making shortly.
    And now an update on my pie dough: I tried it yesterday with 40g rice and 40g buckwheat. I had to add rice flour, because it came out stickier than my teff mix. Tasted ok, but I wouldn’t give it three stars: it felt a little drier than I wanted. Today I am trying yet another combination (as long as my husband doesn’t get sick of me turning everything into a pie, I can keep on going!): 60g rice + 30g buckwheat and using margarine only (3TBSP) , no olive oil. We’ll see how it turns out.
    Your Bisconge recipe reminds me of something I used to make regularly when I first baked GF. It has anis. If you are interested, here it is:
    Like yours, they were excellent for dunking. Not soft though, more like the Portuguese “biscoitos” my mother-in-law used to make.
    Until next time!

    Liked by 1 person

      • I totally understand. It’s nice to get “Wow, this looks good!” type of comments, but I much prefer real feedback. So many things can go wrong especially when baking: if the oven is not the same (for instance, my daughter’s is gas, which I can’t stand), if the rice flour is white rather than brown, if you are using margarine instead of butter… You can count on me to keep testing your recipes and letting you know how it worked out!

        Liked by 1 person

      • I’m extremely grateful. I haven’t had many people try the recipes, or least tell me if they did, but I’ve been lucky in that those who tried them knew what they were doing and were successful. As you say the equipment and ingredients are so important, one change and everything changes. Thankfully I haven’t had anyone complain…yet.

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      • Here we go: I baked my zucchini pie today with the ingredients I mentioned: the crust came out fine, not as dry as my previous attempt, but personally I still prefer the teff version. I also made teff bread for the first time this morning, following a recipe which was completely off as far as the amount of liquid as well as the baking time. (another one of those sites with deceitful photos, hah!) The dough rose unbelievably well, so I was full of expectations; but inside it came out a little dense and gooey even though I had increased the baking time. However, the taste of this bread is very mild and pleasant, so there will be more attempts for sure. After we have forced ourselves to eat this disappointing loaf, of course…

        Liked by 1 person

      • I would love to try a teff bread in the vein of my buckwheat loaves. I try every free-from flour with the same basic ingredients and then adapt them as needed and like you I have had to force myself to eat my mistakes, when they weren’t completely inedible that is. I can’t wait to see all that will come out of these experiments. Keep up the good work and keep me updated!

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