STEP 1

In a food processor, finely grind the almonds, then add them to a large bowl along with the buckwheat flour, sugar and baking soda. Stir together with a wooden spoon.

STEP 2

In a saucepan slowly warm the molasses and butter, stirring with a fork or whisk until you get a smooth consistency. Add in the spices and stir together. Pour the batter into the flour mixture. Work together until a dough forms, about 3 to 5 minutes. Cover the bowl with a tea towel and let sit in the refrigerator overnight.

STEP 3

When you are ready to bake, preheat the oven to 350°F (175°C). 

Scoop out a large spoonful of the dough and on a lightly floured surface, roll it out to about 1/4-inch thick. 

STEP 4

Place on a greased baking sheet or silicone baking mat and bake at 350°F (175°C) for 15 minutes. 

Remove from the oven and let cool for a few minutes before placing the cookies on a cooling rack. Store in an airtight container.