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
- 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)
- Roll into two 35cm long “snakes”
- Cut into 1.5cm thick slices.
- Roll each of the slices into a little ball.
- 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.
- Bake on 180C for 12min.
- 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