Buckwheat Hazelnut Cookies

These cookies are perfection. They are soft when baked, with some crispness at the edges and subtly spicy from the coffee, cardamom, and black pepper. They keep very well for several days making them an ideal candidate for packing and shipping. I used store-bought hazelnut flour (Bob’s Red Mill) which actually inspired the recipe, but you can also make your own by toasting and peeling hazelnuts, then grinding until fine. I highly recommend buying it though! Almond flour could be used instead, but I love the nutty flavor of the hazelnuts with the earthy taste of the buckwheat flour. Whole buckwheat groats can be found in most supermarkets- look for Wolff’s Kasha in a box.

Makes 20 cookies

¾ cup all-purpose flour (102 g)

½ cup hazelnut flour (53 g)

½ cup buckwheat flour (68 g)

1 tablespoon finely ground coffee

¼ teaspoon cardamom

A few grinds of finely ground black pepper

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter

½ cup light brown sugar, packed (100 g)

⅓ cup granulated sugar (75 g), plus more for rolling

1 teaspoon vanilla extract

1 large egg, at room temperature

1 large egg yolk, at room temperature

¼ cup whole buckwheat groats

4 ounces bittersweet chocolate

½ teaspoon neutral vegetable oil

Flaky salt, optional

In a medium bowl, whisk together all-purpose flour, hazelnut flour, buckwheat flour, coffee, cardamom, pepper, baking soda, baking powder, and salt. Set aside.
Melt butter in a small saucepan. Whisk in both sugars, vanilla, and eggs until smooth. Scrape the mixture into the dry ingredients and stir well to combine.
Scrape the mixture onto a sheet of plastic wrap and fold to enclose. Chill until firm, at least 2 hours and up to several days ahead of time (dough can also be frozen to use later).
Heat oven to 350°F. Spread buckwheat groats out on a small sheet pan and toast until fragrant and slightly golden, about 8 minutes. Transfer to a small bowl and set aside.
Pinch off walnut-size (28 g) pieces of dough and roll into balls. Roll in granulated sugar and place on a parchment-lined baking sheet a few inches apart (they will spread a bit, so give them plenty of space).
Bake 12-14 minutes until crackled on top and golden at the edges. Let cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.
Melt the chocolate (microwave for 45 seconds, stir, and microwave another 30 seconds) along with the oil and stir well until smooth. Line the cookies up on the cooling rack close together, with a(used) parchment-lined baking sheet underneath to catch the drips. Use a spoon to drizzle the chocolate in thick bands across the centers of the cookies and immediately sprinkle generously with the buckwheat groats. Sprinkle with salt if desired. Let the chocolate harden (or pop in the fridge or freezer) before packing or layering.