Today I have a lovely Hazelnut and Buckwheat Christmas Cookies recipe for you. My Almond, Buckwheat and Cardamom Cookies have been my top viewed post every single day for a while now and so I gathered there are many of you looking for recipes using buckwheat.
It’s not surprising, it’s a great gluten-free seed, full of nutrients. I don’t like baking with rice flour and have started using buckwheat in my gluten-free baking about a year ago and now love using it. Although the taste can sometimes be overpowering in baked goods when mixed with nut flours, coconut, arrowroot, other gluten-free flours, fruit or vegetables it becomes more subtle.
In this recipe I’ve mixed buckwheat flour with ground hazelnuts, cinnamon, maple syrup and coconut oil and it makes a lovely gluten-free cookie mix. I’ve struggled a little with the dough at the beginning and at the end added egg white to bind it together so it’s easy to roll out and cut out shapes.
I am working on a vegan version as well and will post the recipe later. Hope you’ll like it and if you improve this recipe I would love to hear:)
Hazelnut and Buckwheat Christmas Cookies
- 200g ground hazelnuts (2 cups)
- 210g buckwheat flour (1 1/2 cups)
- 1/2tsp baking powder
- 1tsp cinnamon
- 1/2 lemon, zest
- 80ml coconut oil, melted (1/3 cup)
- 80ml maple syrup (1/3 cup)
- 1tsp vanilla
- 1 egg white
- In a large bowl whisk together ground hazelnuts, buckwheat flour, baking powder, cinnamon and lemon zest.
- In a small bowl whisk cooled melted coconut oil with maple syrup, vanilla and egg white and add to the dry ingredients. Mix until it comes together into a dough.
- Separate the dough into 2 balls and flatten gently, wrap each into a cling film and refrigerate for an hour.
- Preheat the oven to 180°C (160°C fan)
- Line 3 baking sheets with baking paper.
- Place one piece of dough between 2 sheets of greaseproof baking paper and roll out until about 4 mm thickness. Remove the top layer and cut out shapes, not too large as they would break, I've used about 2" snowflake cutters.
- Transfer cut out shapes on lined baking sheet using palette knife.
- Re-roll the dough, cut out more shapes and repeat with the rest of the dough in the fridge.
- Bake for about 12 minutes until light golden brown around the edges.
- Dust with some unrefined icing sugar if you like.
It's best to use hazelnuts without the skin.
Cecilia Crow says
I used hazelnuts with skin and I think that it would be better to have used hazelnuts without the skin, just didn’t know where to find them. Anyway the biscuits are lovely, lots of hazelnut flavor and not too sweet.
Hi Cecilia, yes, the hazelnuts should be without the skin. I’ll mention it in the recipe, thank you for pointing that out. Some shops sell hazelnuts without the skin already, otherwise you have to blanch them before grounding them. Thank you for trying the recipe, I’m really happy you’ve liked the cookies:) x
These are my favorite Christmas cookies, I find myself thinking of them when Christmas arrives, they are addictive. This will be my first Christmas in a row making this cookies and I wanted to say thank you for the recipe.
Thank you so much Doni for your lovely comment! I’m so happy you love these so much! Wishing you a very Happy Christmas! Hx
Elisa Angelini says
How could I substitution white egg?
Hi Elisa, you can add little starch to the mix (about 30g of arrowroot or tapioca) and reduce the buckwheat flour by that amount. That should do the trick and just leave the egg white out and add little water. Alternatively you can add 1 flax egg or 3tbsp of aquafaba.
hi hana! are your blanched hazelnuts raw or roasted prior to grinding?