Buckwheat and Cocoa Biscuits

Besides being such a festive month December is also a month when, at least in Slovenia, biscuits are being baked even in homes they usually aren’t. Consequentally there is a lot of them going around and a lot of them being eaten. And of course the crunchy, buttery, sweet ones are lovely but after a bit I always start to crave something with a bit more of a full, earthy flavour. Luckily this year while I was re-reading one of my favorite cookbooks from Tartine bakery I found various versions of this lovely sable biscuits, all using whole-grain flowers and some kind of a nut or seed to balance it – all in 1:1 ratio. This recipe is based on their buckwheat and cocoa variation but I altered the ingredients a bit, adding some almonds and substituting some raw sugar for coconut one. Based on Tartine, you can therefore use your prefered combination of flour and ground nuts/seeds so feel free to improvise, just use 180g flour to 180g ground nuts.



  • 180g Buckwheat Flour
  • 130g Ground Almonds
  • 50g Ground Cocoa Nibs
  • 130g Butter (room temperature, cut into chunks)
  • 50g Coconut Sugar
  • 80g Raw Sugar (You can omit Coconut sugar and just use 130g raw sugar instead)
  • 1/4 tsp Sea Salt




For step-to-step photos of this recipe, check out the story highlights on my Instagram @butterandstuff

  1. Put all the ingredients in a self standing mixer and on the highest setting knead until it all comes nicely together. It should take a minute or two. If it doesn’t seem to connect add a tablespoon of cold water to the mix. (If you do not have a self standing mixer, you can do it all by hand, it will just take a tiny bit loner)
  2. Roll into two 35cm long “snakes”
  3. Cut into 1.5cm thick slices.
  4. Roll each of the slices into a little ball.
  5. Using a wooden spoon or another item with a round ending make a little hole into each of the balls, pressing it gently into the ball, which will shape the biscuits into the desired shape.
  6. Bake on 180C for 12min.
  7. Let the biscuits cool down and fill with fillings of your choosing. I made a little mix and used 4 different fillings:
  • apricot jam sprinkled with almonds
  • spiced plum jam sprinkled with walnuts
  • raw chocolate ganache and spiced plum jam, sprinkled with nibs
  • raw chocolate ganace and my own roasted hazelnut butter, sprinkled with nibs









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