Cookies with Buckwheat flour, Almond, Turmeric and other Spices

ingredients for 45 cookies
  • 200gr buckwheat flour
  • 150gr almond ground
  • 200gr sugar
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 2 tsp fennel seeds
  • 2 tsp flax seeds
  • 2 tsp poppy seeds
  • 1/4 tsp cardamom powder
  • 1/4 tsp pepper
  • 50gr orange juice
  • 1 egg lightly beaten


Grind fennel and flax seeds in a food processor.
Mix all the ingredients from buckwheat flour to the pepper  with a whisk.
Add the egg and stir with a spoon.
Add orange juice and knead with your hand and bring the dough into a ball.

Cover with plastic wrap and refridgerate for 30 minutes.
Line a pan with parchment paper and preheat oven to 180C.
Take teaspoons of the dough 13-15gr each and place them on the parchment paper. Mould them into small balls with the palms of your hands. The dough is a little bit sticky so, it's better to wet your hands from time to time.

Bake for 15 minutes at 180C.


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