Monday, February 16, 2015
It was the title “Seeded buckwheat cookies” that first caught my attention. I was perusing through the February 2015 Bon Appetite magazine and immediately bookmarked the page. This recipe appealed to me for so many reasons. The biggest being the use of the buckwheat flour. The first time I used this ingredient I prepared Buckwheat pancakes with cardamom syrup and fresh peach slices. Since that moment I have been hooked on the wonderful earthy and nutty tasting flavor. On top of that one cup each of ground pecans and regular all-purpose flour are added to the mix to create a delectable and delightful cookie base.
The dough can be made up to a few days before hand or if you have most of an afternoon free you will have enough time. The dough is a bit delicate and has to be chilled two separate times and rolled out between layers of parchment paper to prevent it from sticking. Powdered sugar is used in the base of this recipe and whipped with butter about 4 minutes until light and fluffy. Two teaspoons of granulated sugar are then mixed along with the “seeds” to be sprinkled on the tops of the "cookie" right before baking in the oven.
1 cup pecans (toasted)
1 cup buckwheat flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup all-purpose flour, plus extra for rolling out dough
1 cup room temperature unsalted butter
2/3 cup powdered sugar
2 teaspoons vanilla extract
1 1/2 teaspoons white sesame seeds
1 1/2 teaspoons black sesame seeds
Place pecans, buckwheat flour, salt, baking powder and 1 cup all-purpose flour in food processor and pulse until pecans are thoroughly ground.
Beat butter, powdered sugar and vanilla on medium high speed until light and fluffy. (I used my standing mixer) about 4 minutes. Mixture will turn white and silky. Reduce heat to low and add dry ingredients. (Just enough to combine).
Divide dough in half, form into a disk and then wrap each half in plastic wrap. Chill at least 2 hours until firm.
Working with one piece at a time, roll disks of dough between two sheets of lightly floured parchment paper to keep dough from sticking, about 1/4 inch thick. Transfer to a baking pan, then remove top parchment sheet. Freeze another 30 minutes.
While dough is chilling, mix in a small bowl, the granulated sugar and the black and white sesame seeds.
Preheat oven to 350°
Using a sharp knife cut out 2 inch squares or diamonds from dough and place on baking sheet. Sprinkle with sesame mixture.
Bake until golden brown around the edges, 10-12 minutes. Enjoy!
*As a side note buckwheat is not a grain but derived from the seeds of a flowering plant and gluten-free.*
Recipe has been slightly adapted from Bon Appetit magazine, February 2015.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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