Claire Ptak's Buckwheat Butter Cookies

150g (5oz) whole almonds with skins on, toasted and roughly chopped

150g (5oz/generous 1 cup) buckwheat flour

200g (7oz/1 3/4 sticks) unsalted butter, softened

100g (3 1/2oz/scant 1/2 cup) palm or coconut sugar

1/2 teaspoon salt

50g (2oz) candied grapefruit or citrus peel, chopped

2 medium egg yolks

Makes 24 cookies

In a mixing bowl, combine the chopped almonds, flour, and butter. Mix into a coarse meal. Add the sugar, salt and grapefruit or citrus peel. Mix well.

Add the egg yolks and mix just until the dough starts to come together.

Divide the dough into two pieces. Lay out two long pieces of cling film and shaping each ball of dough into a roughly 2.5cm (1 inch) log, lay down the middle of each piece of cling film. Roll up and shape into nice and even logs, twisting the ends to seal. Place the logs on a small cookie trays and place in the fridge for about an hour.

When ready to bake, heat the oven to 170°C / 325°F / Gas Mark 3 and line two baking trays with parchment. Remove the cling film from the cookie logs and slice 5mm (1/4 inch) thick slices and place 3cm (1 1/2 inch) apart on the prepared tray.

Bake for 10-14 minutes until just starting to turn golden.

(Claire Ptak)