Buckwheat Cookies

Name: Buckwheat Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 11
Ingredients: Buckwheat flour 2.1 cups; Type 00 flour 1 cup; Butter cold 5 oz; Brown sugar 0.7 cup; Eggs 2; Blueberry jam ½ cup

it de fr es br

328

Calories per serving

Vegetarian

Energy Kcal 328
Carbohydrates g 50.8
of which sugars g 23.1
Protein g 4.5
Fats g 11.8
of which saturated fat g 6.59
Fiber g 1.1
Cholesterol mg 69
Sodium mg 21

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 11 pieces
Cost: Average
Note + 20 min. of dough resting

PRESENTATION

So, let’s talk about these buckwheat biscuits from Alto Adige. They're something else when you’re craving a change from your usual cookie routine. Seriously good stuff. Up in northern Italy, buckwheat's a big deal—like, really really popular. And they use it in so many foods. These biscuits take that classic South Tyrolean buckwheat cake and remix it, turning a big cake into cute little cookies that are crispy on the outside and crumbly inside. Pretty much perfect. The mix of buckwheat flour with regular flour nails the texture—so so tender, never gritty. There's this bold, rustic flavor that's just different from your everyday sweets. It's got this nutty, toasty vibe thanks to the buckwheat.

And listen, folks in Alto Adige keep it simple—no frills, just honest taste, which is great. A plate of these homemade biscuits works great for breakfast or a chill tea break. And you know what? Unlike the Tirol-style cookies from other areas, these lean into the Alto Adige style, letting the buckwheat do its thing. They're not super sweet, and honestly, that's the charm. And you're tasting pure flavors, not just sugar overload. Plus, people into gluten-free biscuits or nutritious baking will love how buckwheat is a solid swap for regular wheat, adding a bit of extra goodness.

Thing is, they feel old-school in the best way—like, every bite takes you back to cozy mountain kitchens where everything's made with love. Pair these with a hot drink, and you’ll feel that warm, cozy vibe. Plus, a taste that’s new and familiar all at once. These buckwheat biscuits are like a little piece of Alto Adige at your table, giving you something golden and real—no shortcuts, just simple, wholesome goodness. They really capture the heart of Italy's stunning northern region, making them perfect for anyone who’s up for exploring new flavors. For real. Can't go wrong here.

INGREDIENTS

328

Calories per serving

Ingredients for 11 pieces: Buckwheat flour 2.1 cups (250 g); Type 00 flour 1 cup (125 g); Butter 5 oz (140 g) - cold; Brown sugar 0.7 cup (140 g); Eggs 2

for filling: Blueberry jam ½ cup (175 g)

Preparation

How to prepare Buckwheat Cookies

To prepare the buckwheat cookies, pour the buckwheat flour and the all-purpose flour 1 into the mixer, then add the cold butter 2 and operate the blades for a few moments until the mixture is sandy 3.

Then add the brown sugar 4, the eggs 5 and operate the blades again 6

until the mixture is combined 7. Transfer it to the work surface and knead it for a few moments to smooth the dough 8. Wrap the dough in cling film and then let it rest in the refrigerator for at least 20 minutes 9.

Dust the surface with a pinch of flour and roll out the dough to obtain a rectangle with a thickness of 1/8 inch, using a rolling pin 10. Then, using a fluted round cutter of about 2 1/2 inches, cut out 22 cookies 11. Then, using a smaller round cutter of about 1 1/4 inches, cut holes in 11 cookies 12.

Transfer the holed and non-holed cookies onto a baking sheet lined with parchment paper 13 and bake them in a preheated oven at 355°F for about 20 minutes in static mode 14. Let them cool completely before garnishing them. Squeeze the blueberry jam onto the full discs using a piping bag, or a teaspoon if you prefer 15.

Then, stack the holed cookies on top by applying slight pressure: this way the jam in the center will tend to distribute along the edge, just enough to prevent it from overflowing 16. Continue like this to finish them all 17. Your buckwheat cookies are ready: now all you have to do is enjoy them 18!

Storage

You can store the buckwheat cookies under a glass dome for up to 3-4 days.
If you prefer, you can also store the shortcrust pastry in the refrigerator for 3-4 days or freeze it.

Advice

If you want to give a really unique touch to your buckwheat cookies, try flavoring the shortcrust pastry with some chopped rosemary: it goes perfectly with the rustic taste of buckwheat! Moreover, you can vary the jam to your liking; however, we recommend staying with fresh and tart ones that are perfect with the shortcrust. Brown sugar will give a more intense color and a caramel flavor, but alternatively, you can replace it partially or entirely with white sugar.

For the translation of some texts, artificial intelligence tools may have been used.