Olivia the cat sleeps, curled up in our new mahogany reading chair, nestled in the corner next to a wall of books - it is my new favorite part of the apartment - the little reading nook. The timer for the toaster ticks behind the wall and Justin the wonderboy makes poached eggs and with avocado toast, the smell of onions and potatoes filling up the living room where I sit. It is a fairly humble place, the plants lay scattered around the living room to catch drips from the ceiling, but it is moments like these where I'm happiest here.
Now that I finally, finally have a steady place - I'm able to make recipes again. For one of our dates, Justin showed up at the door with a box of 'flours', all cuteness aside, I used the buckwheat and spelt flours that were in the box to make these thumbprint cookies. With summer salal berry jam all stocked, I filled them up with the jam - and the combined with peanuts in the dough gives it a nice pb&j taste. The dough is fairly crumbly because of the buckwheat flour, but if you smooth it back together before baking they turn out nice!
Chocolate Buckwheat Thumbprints with Salal Berry Jam
1 & 1/4 (176 grams) cup nuts, any kind, I used peanuts
3/4 cup (85 grams) buckwheat flour
3/4 cup (85 grams) spelt flour
2/3 cup (130 grams) sugar
1/4 cup (40 grams) cocoa powder
1/2 cup butter, cubed
jam, any kind
I. Preheat oven to 350 degrees Fahrenheit. Toast nuts or seeds, remove from oven and let cool completely.
II. In the bowl of a food processor, combine nuts, flour, sugar, and salt and pulse until finely ground - 1 minute. Transfer to a large bowl and add the cubed butter and begin massage the butter into the dry mix until it forms a dough. Add a few tablespoons of water until the dough comes together, it will be slightly crumbly.
III. Turn dough out onto lightly floured surface and work it into one cohesive mass. Roll the dough into 2 logs and then cut each into 1/2 inch slices, will be slightly crumbly. Roll each slice into a ball and place on a sheet pan lined with parchment paper.
IV. Using a pestle, gently press little dips into the middle of each cookie, pressing the sides of the cookies that crack back together. Fill each groove with a 1/2 teaspoon of jam.
V. Bake for 10-15 minutes, rotating pan halfway through. Remove from oven and let cool completely - enjoy!