Servings:
24
Prep time:
10
Cooking time:
15
INGREDIENTS
- - 240 g of buckwheat flour
- - 120 g of brown sugar
- - 120 g of butter
- - 40 g of chopped hazelnuts
- - 40 g of dark chocolate
- - 1 egg
INSTRUCTIONS
- Work the soften butter with an electric mixerwith the sugar until creamy. Then incorporate the egg and then the buckwheat flour mixed with the chopped hazelnuts.
- Chop or grat the chocolate rather coarsely and add to the mixture, continuing to work until you get a consistency that can be worked by hand.
- Transfer the dough on a work surface and give it the shape of a cylinder about 5 cm wide. Then wrap it in waxed paper and let rest in the refrigerator for about 45 minutes
- Cut the roll into slices about 1 cm and cut the edges with a mold for little smaller biscuits of donut shape. Knead the cut edges and repeat until all of the dough
- Arrange the biscuits on the baking sheet covered with baking paper and bake for 12 minutes at 180 ° C. Then move the plate to a upper level and bake for another 3 minutes. Let the donuts cool on a wire rack
