River Cottage Australia



An afternoon treat with a delicious jam filling.


  • 200g buckwheat flour

  • 250g plain flour

  • 400g whole, unblanched almonds, chopped

  • ½ tsp sea salt

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamom

  • ½ tsp ground nutmeg

  • 1 tsp vanilla extract (or 1 vanilla pod, scraped)

  • 250ml (1 cup) vegetable oil (rice bran oil)

  • 150ml honey

  • 2 eggs, lightly beaten with a fork

  • Jam, for filling


  • 1.

    Preheat oven to 170C. Line a baking tray with baking paper. In a mixing bowl, combine all ingredients except the jam and mix well with a spoon.

  • 2.

    Use a tablespoon, heaped, to measure balls from the dough. Space evenly on baking tray and use thumb or index finger to make indents in the top of each ball. Dollop or pipe jam into the indent and bake until just golden brown, about 15 minutes. Makes 45 cookies.

  • Tip:

  • 1.

    Use a couple of different coloured jams to add pretty variety to your cookies if you like.


Recipe, styling and photography by Kate Gibbs 

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