Ricette

Buckwheat Biscuits

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di Tibiona 20 May 2021 3 min di lettura

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This buckwheat cookie recipe is inspired by the traditional Tyrolean Christmas sweets, the Spitzbuben. These are delicious and crumbly shortcrust cookies, with a rustic and strong flavour thanks to the addition of buckwheat flour.

Half of our cookies will be enriched with typical raspberry jam, which will give them a nice tangy note, contrasting with the sweet crunchiness of the cookie. Our reinterpretation suggests that the other half of the cookies be filled with pistachio cream, whose soft creaminess will win over sweet lovers.

Curiosity: The term “Spitzbuben” means “rascals”. In ancient times, it also meant “spies” or “informers”, which explains the origin of the name: the hole in the top cookie allows you to glimpse the filling, just like a peephole.

Let’s get to work!

Ingredients

100 g buckwheat flour
150 g 00 flour (or spelt flour)
125 g butter
100 g sugar
1 egg
1 teaspoon baking powder Raspberry jam
Pistachio cream
Icing sugar to taste

Whole Buckwheat Flour

Code: 29280

Categories : Gluten-free (flours) , Flours and Yeasts , Gluten-Free (flours and mixes) , Flours , Various (flours)

Raspberry Spread 280g BIO

Code: 1520

Procedure

Leave the butter at room temperature for about 30 minutes to soften and blend into the mixture. Place all the dry ingredients in a bowl. In the centre, add the egg and sprinkle everything with the butter cut into cubes. Now quickly work the ingredients, pressing the butter between your fingers, until you obtain a homogeneous dough. Wrap the mixture in cling film and place it in the fridge for an hour.

Creating the biscuits

After an hour, take out the chilled dough. Roll out half of the dough on a well-floured work surface using a rolling pin. The sheet should be about 2-3 mm thick. Tip: Remember that the biscuits consist of two layers with a filling in the middle, so the sheet should be nice and thin. Start with the top layer of the pierced biscuits. Cut out circles with a cookie cutter that has a hole in the centre, or use a classic cookie cutter and a smaller one for the central hole. Tip: If you don’t have a small cookie cutter, you can also use an apple corer to make the central hole. Then move on to the second part and cut out the "full" circles. We suggest proceeding in this order because it is easier to cut out the unpierced circles, and you can use the edges of the rolled-out dough a second time to avoid wasting anything.

Yeast for Sweet and Savoury Montersino 17gx2 BIO

Code: 29764

Cacao Conacado bitter powder 75 g

Code: 9942

Baking and Filling

Arrange the biscuits on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for about 10-12 minutes. The biscuits should be just lightly golden without becoming too dark. Remove from the oven and let cool for about fifteen minutes. Fill the base of the biscuit with raspberry jam or pistachio cream and close them with the pierced biscuit. Before serving, dust your buckwheat biscuits filled with raspberry jam and pistachio cream with a sprinkle of icing sugar.