Description
Rustic, nutty hazelnut cookies with buckwheat flour have beautiful warm flavors and are filled with a sweet cherry jam. A comforting cookie perfect for an afternoon snack.
Ingredients
Units
Scale
- 1 1/3 cup toasted hazelnuts
- 2/3 cup buckwheat flour
- 2/3 cup spelt flour
- 2/3 cup coconut sugar
- 1/4 fine grain sea salt
- 1/2 cup + 1 tablespoon unsalted butter, cut into pieces at room temperature
- cherry jam
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper.
- In the bowl of a food processor, combine the hazelnuts, flours, sugar, and salt and pulse until nuts are very finely ground. Add the butter evenly over mixture and pulse again until dough just begins to come together.
- Transfer to a lightly floured board and continue working the dough with your hands until dough is cohesive. (If dough is too dry, add 1 tablespoon of water at a time to help dough come together.)
- Taking one tablespoon of dough at a time, form dough into balls and space them at least ½-inch apart on the prepared baking sheets. Use your thumb to create an indent in the middle of each cookie and fill each well with a heaping ½ teaspoon of jam.
- Bake for 10-12 minutes, until the edges of the cookies darken slightly. Transfer cookies to a wire rack to cool and then store in an airtight container.
Notes
adapted from Tartine Book No. 3
- Category: Dessert, Baking, Cookie