Buckwheat almond biscuits

A recipe from cooking-ez.com

For 50 pieces, you will need:

• 1 200 g buckwheat flour
• 2 130 g caster sugar
• 3 120 g butter
• 4 50 g flour
• 5 20 g ground almonds
• 6 2 eggs
• 7 5 g baking powder
• Total weight: 625 grams

Times:

Preparation	Cooking	Start to finish
2 hours 20 min.	20 min.	2 hours 40 min.

Step by step recipe

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.
2	Mix until the dough is evenly mixed.
3	Gather the dough into a flat cake and wrap with plastic film. Leave in the fridge to rest for 2 hours, or overnight.
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.
5	Cut out circles, with a cutter if you have one, 1.5 inches (4 cm)in diameter...
6	...and arrange on a baking sheet as you go.
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.

Remarks

This short dough can also be used to make an original tart case.

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