BUCKWHEAT + ALMOND + APRICOT COOKIES

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BUCKWHEAT + ALMOND + APRICOT COOKIES

Chewy, warm nutty buckwheat cookies are loaded up with chopped juicy dried apricots and toasty crunchy almonds. These cookies have a whole lot of buckwheat flavor while being deliciously chewy and thick. Each cookies gets topped with a delicious Valrhona Almond Inspiration feve for a creamy, sweet dimension.

These chewy buckwheat cookies have layers of flavors from the apricot, almond and buckwheat!

Buckwheat + Almond + Apricot Cookies

Serving: Makes 24 cookies

Ingredients:

  • 2 cups of all purpose flour (240 grams)

  • 1 cup buckwheat flour (120 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 cup of white sugar (200 grams)

  • 3/4 cup dark brown sugar (150 grams)

  • 2 teaspoon vanilla bean paste

  • 1 egg (50 grams)

  • 1 egg yolk (18 grams)

  • 1 cup raw almonds (160 grams)

  • 1/2 cup chopped dried apricots (90 grams)

  • 24 Valrhona Almond Inspiration feves (80 grams)

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, buckwheat flour, baking soda, salt and whisk until incorporated. Set aside.

  3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  4. Add sugars to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  5. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  7. Chop the raw almonds and add them into the cookie dough batter.

  8. Add the chopped dried apricots as well and fold until just combined.

  9. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set.

    • Note: It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  11. While the cookies are still hot, scoot the cookies with a cookie cutter to get perfectly round cookies!

  12. Eat your cookies warm or let the cookies cool for 5 - 10 minutes and enjoy!