Buckwheat honey serves as an excellent base for sweet, crumbly cookies.
Ingredients
- Vanilla sugar – 2 teaspoons
- Butter – 150 g
- Cake flour – 250 g
- Almonds – 50 g
- Salt – 1 pinch
- Buckwheat honey – 150 g
Preparation
Step 1: Kneading the Dough Pour ⅔ of the honey into a pan and evaporate it over low heat for about 5-7 minutes. Once the honey thickens, set it aside to cool. Sift flour, salt, and vanilla sugar onto a work surface, then add cold, cubed butter and the cooled, evaporated honey. Chop all the ingredients with a knife. Lastly, quickly knead the dough until it forms a uniform mass (not too long).
Step 2: Shaping the Cookies Form the kneaded dough into a log about 15 cm long, wrap it in plastic wrap, and place it in the freezer for about 60 minutes. Once frozen, remove the dough from the freezer and slice it into rounds about 3-4 mm thick using a sharp knife. Arrange the slices on a baking sheet lined with parchment paper, brush the cookies with the remaining warmed honey, and sprinkle with chopped almonds. Bake in an oven preheated to 175°C (convection) or 185°C (without convection) for about 11-12 minutes. Watch the cookies closely; they should have a golden color.
