1 | Put into a food-mixer bowl: 200 g buckwheat flour, 130 g caster sugar, 120 g butter, 50 g flour, 20 g ground almonds, 2 Eggs and 5 g baking powder. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-1.webp) |
2 | Mix until the dough is evenly mixed. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-2.webp) |
3 | Gather the dough into a flat cake and wrap with plastic film. Leave in the fridge to rest for 2 hours, or overnight. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-3.webp) |
4 | Preheat the oven to 360°F (180°C).
Use a rolling pin to roll out the dough about 1/4 inch (1/2 cm) thick. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-4.webp) |
5 | Cut out circles, with a cutter if you have one, 1.5 inches (4 cm)in diameter... | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-5.webp) |
6 | ...and arrange on a baking sheet as you go. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-6.webp) |
7 | Bake for about 20 minutes, but be careful not to overcook them. They should still be slightly soft when they come out of the oven. | ![Buckwheat almond biscuits : etape 25 Buckwheat almond biscuits : etape 25](/images/recettes/desserts/petits_gateaux/726-7.webp) |
This short dough can also be used to make an original tart case.