Bits of roasted cocoa beans are a perfect complement to the nutty flavor of buckwheat. Since buckwheat flour is low in gluten, it works like cornstarch (but with flavor!) to give cookies a fine sandy texture that is crunchy yet very tender. Serve the cookies with blackberry sorbet.
|1¼||cups (5.6 ounces) all-purpose flour|
|¾||cup (3 ounces) buckwheat flour|
|½||lb. (2 sticks) unsalted butter, softened|
|⅓||cup cacao nibs|
|1½||tsp. pure vanilla extract|
This content is from the book Pure Dessert by Alice Medrich.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite