- In a food processor, blend the buckwheat flour, ground almonds, brown sugar, baking powder, spices and salt into a fine powder. Add the butter and mix to combine.
- Add the egg, molasses and vanilla. Pulse a few seconds at a time until smooth. Remove the dough from the food processor and form into two discs with your hands.
- On a work surface, roll one disc of dough at a time between two sheets of parchment paper until about 1/8 inch (3 mm) thick. Transfer the dough, still on the parchment paper, to a baking sheet. Freeze for 15 minutes or until completely firm (see note).
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats.
- Remove the top sheet of parchment paper from both sheets of rolled out dough. Cut out cookies using a gingerbread man cookie cutter. Transfer the cookies to the prepared baking sheets, evenly spacing them out. Gather any scraps of dough, roll out and freeze before cutting out more cookies
- Bake one sheet at a time for 10 to 12 minutes or until the cookies are slightly golden.
- Meanwhile, in a bowl, combine all of the ingredients.
- As soon as the cookies are out of the oven, using a pastry brush, cover with the icing (see note). Let the icing set as the cookies cool.
Freeze the dough at this stage to make the cookies easier to cut out.
To get a thick and opaque frosted effect, wait for the cookies to cool before applying the icing. However, by applying the icing while the cookies are still hot, your gingerbread men will have a shiny, thin, almost translucent glaze. Once the cookies are iced, you can decorate them as you like.