Seeded Buckwheat Cookies
Seeded Buckwheat Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°.
Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5-8 minutes (do not toast them all the way; they will get baked again).
Turn off oven.
Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground.
Using an electric mixer on medium. high speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes.
Reduce speed to low and mix in dry ingredients just to blend.
Divide dough in half; wrap each in plastic wrap, flattening into 1/2"-thick disks.
Chill until very firm, at least 2 hours.
Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about 1/8" thick.
Transfer to a baking sheet and remove top sheet of parchment.
Chill 30 minutes.
While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl.
Reheat oven to 350°.
Using a knife or pastry cutter, cut out 2" squares or diamonds from dough and space out on baking sheet, about 1/2" apart.
Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10-12 minutes.
Transfer cookies to wire racks and let cool before serving.
Do ahead: Dough can be made 5 days ahead; keep chilled.
Cookies can be baked 2 days ahead; store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.