Hazelnut Buckwheat Shortbread Dipped in Dark Chocolate

1. 1

   Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour.

2. 2

   Lightly grease a cookie sheet and set aside.

3. 3

   In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar.

4. 4

   Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla.

5. 5

   Mix in the buckwheat and hazelnut flours, and water.

6. 6

   When the dough is thoroughly combined, turn it out onto your work surface.

7. 7

   Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick.

8. 8

   Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter).

9. 9

   With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes.

10. 10

    Remove from the oven; leave the cookies on the pan to cool.

11. 11

    Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt.

12. 12

    Whisk thoroughly and remove from the heat.

13. 13

    You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate.

14. 14

    Alternatively, you can drizzle chocolate on the cookies for a lacy look.

15. 15

    (You may have leftover chocolate.)

16. 16

    Let sit for 1 hour at room temperature before serving.

* Per serving · 4 servings · Values may vary.