Crispy Almond Cookies for Christmas

In a large bowl, mix the buckwheat flour, almond flour, cinnamon, and a pinch of salt. If using solid honey, gently heat it until it becomes liquid.

Add the softened butter (at room temperature), egg yolk, and honey to the dry ingredients. Knead quickly until you get a homogeneous dough. If the dough is too sticky, you can leave it in the refrigerator for 30 minutes.

Preheat the oven to 170°C and line a baking tray with parchment paper.