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

instructions

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.