Hazelnut Buckwheat Crisps
From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block
These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.
Yield 36 cookies
110 grams buckwheat flour
145 grams unbleached all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
5 ½ ounces butter
130 grams sugar
Zest of 1 orange
½ teaspoon vanilla
¾ cup toasted chopped hazelnuts
1 egg, lightly beaten
2–3 tablespoons sugar
Sift flours, baking soda, and salt together into bowl. Using a stand mixer, cream together butter, sugar, and orange zest. Mix in the egg and vanilla. Add flour mixture and nuts, mixing just long enough for the dough to come together. Shape dough into a rough rectangular 4-inch-wide block. Wrap in parchment and chill for at least 3 hours or overnight.
When preparing to bake, preheat oven to 325°. Brush the top of the dough rectangle with the lightly beaten egg and dust with sugar. Turn the dough over and repeat to coat all sides. Using an extra-sharp knife, cut into very thin slices and place on a Silipat-lined baking sheet about 1 inch apart. Bake in the preheated oven for 10–12 minutes, rotating the pan at the halfway mark. The crisps are done when they are golden-brown around sides and firm in the middle. Cool on rack before serving.