India, Dec. 29 -- Winter baking often brings families together around simple, homemade treats, and hazelnut and buckwheat cookies fit naturally into this tradition. Buckwheat has been used for centuries in European and Asian kitchens, especially in colder regions where hardy grains were preferred for winter meals. Despite its name, buckwheat is not wheat at all, making it a reliable base for gluten-free baking.

Hazelnuts add another layer of tradition. Native to Europe and parts of Asia, hazelnuts have long been used in winter desserts because they store well and bring richness without needing refined ingredients. In festive baking, hazelnut cookies became popular as early as the 18th century, especially during New Year gatherings where ...