Tuesday, November 15, 2011

Nibby Buckweat Butter Cookies

This is my first time using cacao nibs. They have the texture of crushed coffee beans, and the aroma of dark-dark chocolate, but they taste smoother, like tiny crunches of unsweetened chocolate, but without the sugar and vanilla flavours that we typically associate with a chocolate bar.
These cookies come together quickly, and can be bake as needed since they are essentially a slice and bake cookie. The buckwheat flour lends a toasty flavour to the cookies that really accentuates the lightly browned crispy outer edges especially when these are right out of the oven. the buckwheat cookie base is flavoured simply with vanilla but the tiny bits of cacao nibs dispersed throughout them add bitter spots of dark cocoa favour making these a sophistacated cookie wth a familiar yet alluring blend of flavours. Buckwheat nibby cookies make an elegant nibble but still provide a satisfying cookie experience. They are the perfect kind of cookie to nibble on with an afternoon coffee or after dinner with a cappuccino.

Nibby Buckwheat Butter Cookies
makes approx 4 dozen cookies
  • 1-1/4 cups all-purpose flour
  • 3/4 cups buckwheat flour
  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup cacao nibs
  • 1-1/2 teaspoons pure vanilla extract
  1. Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside.
  2. In a medium bowl, with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.
  3. Form the dough into a 12x2 inch log. Wrap and refrigerate for at lest 2 hours or preferably, overnight.
  4. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line the baking sheets with parchment paper.
  5. Use a sharp knife to cut the cold dough logs into 1/4-inch thick slices. Place the cookies at least 1-1/2-inches apart on the baking sheets.
  6. Bake until the cookies are just beginning to colour at the edges, 12-14 minutes, rotating the baking sheet from top to bottom and front to back halfway through the baking time. Cool the cookies in the pans on the racks. Let cool completely. the cookies are delicious fresh but even better the next day. They can be stored in an airtight container at least one month.
adapted from:
Pure Dessert by Alice Medrich

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