37gramscornstarch(~1/3 cup); see original recipe to substitute buckwheat for this
120gramsalmond meal(~1 cup)
60gramscocoa powder(~1/2 cup)
1/2teaspoonsalt(less if using margarine)
4tablespoonsmargarine or butter
2/3cuptightly packed brown sugar
Combine dry ingredients; set aside.
Cream butter with brown sugar with an electric mixer on medium speed for 2 minutes. Add vanilla and eggs, and cream for another 1-2 minutes, until well-combined. Add dry ingredients, and stir on low until combined. Add walnuts and mix until well incorporated.
Turn dough onto parchment paper and shape into two 10x3 inch logs, about 3/4 inch tall. Bake at 300F for 40-45 minutes, until logs are dry and beginning to crack. Cool at least 20 minutes. Cut into 1/2 in slices and set (upright) on baking sheet. Bake another 30-35 minutes, until slices are dry.
If weights are given above, I weighed the ingredients. I measured by volume if only volume is given.