Makes approximately 24 cookies
Sandies, or sablé, are basically shortbread cookies studded with chopped roasted nuts. The classic is pecan, but here I use almonds. I love working with buckwheat flour, and especially in baked goods (though I like to make the Valtellina classic buckwheat pizzocheri too!). I used a locally grown and stone-milled buckwheat flour from Next Step Produce in Newburgh, Maryland, where I had the pleasure of spending a day with farmer Heinz and his wife Gabrielle. It’s a beautiful, almost white flour, because it is hulled into whole groats to remove its papery black hull. Buckwheat flour that has not had the hull removed would be equally delicious!
I love the addition of cardamom and vanilla in this cookie, but I don’t like to use too much as it can overpower the nutty flavor of the buckwheat and toasted almonds that should truly shine. This recipe is gluten free!
INGREDIENTS
2 1/2 oz whole almonds (skin on)
1/2 cup buckwheat flour
1/4 tsp sea salt
1/4 cup granulated sugar
1/4 tsp ground cardamom
1 oz candied orange peel, rough chopped
7 TB unsalted butter, chilled
1 egg yolk
1/8 tsp vanilla extract (just a few drops!)
PROCEDURE
Heat the oven to 350. Place the almonds on a baking sheet, and toast them in the oven just until golden and fragrant. Allow them to cool completely.
In a food processor, pulse the almonds until coarsely chopped (you want to see some chunks of almond, so don’t pulse too finely. Alternatively, you can chop with a knife for a more rustic look). Add the buckwheat flour, salt, sugar, cardamom, and pulse. Add the chilled butter and orange peel, and pulse.
Then add the yok and vanilla, and pulse just until the dough starts to come together.
Place the dough on a large sheet of parchment paper or wax paper. Roll the dough into a log approximately 1 3/4 - 2 inches in diameter, Roll one end of the paper up and over the dough, and then twist the ends to seal. Place the roll in the fridge to chill and firm up for a few hours, preferably overnight. The dough can also be frozen and stored for 3 months.
When ready to bake, remove the log from the paper, and cut into 1/4 in slices. Arrange the slices at least 1 inch apart on a baking sheet lined with parchment or a silpat. You may need to divide among two baking sheets.
Bake for approximately 15 minutes, or until the cookies turn golden, rotating the sheets halfway through the cooking time. Remove from the oven and allow them to cool completely on the baking sheet before removing to an airtight container.
