Little buckwheat sparklers from Dorie Greenspan use two kind of chocolate: cocoa powder and dark. Double yum!
- 1 2/3 c. all-purpose flour
- 1 c. buckwheat flour
- 1/4 c. unsweetened cocoa powder
- 2 sticks unsalted butter, cut into chunks, at room temperature
- 1/2 c. granulated sugar
- 1/4 c. packed light brown sugar
- 1 tsp. fine sea salt
- 2 large egg yolks, at room temperature
- 1 tsp. pure vanilla extract
- 1/4 c. fine or medium kasha (roasted buckwheat, such as Wolff's; at supermarkets)
- 4 oz. bittersweet chocolate, finely chopped
- 2 tsp. sanding sugar
- 1 tsp. flake sea salt
- Position racks to divide oven into thirds. Heat to 350°F. Whisk flours with cocoa. Beat butter, sugars, and fine salt with a mixer on medium until smooth, 3 min. Add yolks; beat 1 minute more. Add vanilla. With mixer off, add flour mixture. On low, mix until almost incorporated. Mix in kasha and chocolate.
- Turn dough out. Divide in half. Shape into 2 disks. Place each between 2 sheets of parchment, and roll out to 1/4 inch thick.
- Peel away top parchment sheets, then return to dough (if you don't loosen parchment, dough will curl when baked). Flip dough, then peel off and discard second sheet. Slide dough, on parchment, onto 2 baking sheets. Sprinkle with sanding sugar and flake salt.
- Bake, rotating sheets top to bottom and front to back at midway point, until set, 14 to 15 min. Slide slabs, on parchment, onto counter. Cut into strips 1 inch wide; cut diagonally to make 1-inch diamonds. Let cool.
53 cal, 3 g fat (2 g saturated), 1 g protein, 6 g carb, 2 g sugar, 0 g fiber, 54 mg sodium, 11 mg cholesterol per cookie.
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.