Dietary buckwheat cookies with walnuts
4 servings
45 minutes
Dietary buckwheat cookies with walnuts are an exquisite blend of Russian traditions and healthy eating. Buckwheat flour gives the cookies a unique nutty flavor and delicate texture, while honey adds natural sweetness. The history of such recipes dates back centuries when buckwheat was used for baking due to its nutritional value. The walnut at the center of each cookie highlights the richness of flavor and benefits for the body. These cookies are perfect for a light breakfast or snack, providing a feeling of fullness without heaviness. They pair wonderfully with tea or coffee, and their healthy components make them an excellent choice for those who watch their diet but don't want to give up pleasure.
1
Break the eggs into a bowl, add honey, and whisk well until fluffy.
- Chicken egg: 2 pieces
- Honey: 2 tablespoons
2
Sift the buckwheat flour and add it to the egg mixture. Mix well.
- Buckwheat flour: 75 g
3
Sift the wheat flour with the baking powder and add it to the dough. Mix well. The consistency of the dough should not be liquid. It should be a sticky dough.
- Wheat flour: 3 tablespoons
- Baking powder: 0.5 teaspoon
4
Let the dough rest for 15-20 minutes to allow the buckwheat flour to swell. Cover the container with a towel.
5
Line the baking tray with parchment paper and grease it with butter.
- Butter: 20 g
6
Next, use a spoon to place the cookies. 1 tablespoon without a heap equals 1 cookie. Wet the spoon with water and moisten it each time before distributing the dough.
7
Place a quarter of a walnut in the center of each cookie.
- Walnuts: 5 piece
8
Bake the cookies in a preheated oven at 180 degrees for 12-15 minutes.