This healthy little cookie is such a nice package: nuts, cocoa nibs, and currants (think, sweet like a raisin but not nearly as big, so not quite so much chew). I loved that it works so well with whole wheat. It’s just such a nice afternoon snack, both for me and the kids. Definitely one you could have on hand all the time, especially because it keeps well in an airtight container for up to two weeks. You could also swap out the nuts and fruits for other favorites, but Alice Medrich imagined it well how it is. This recipe comes from her book , which I love.
Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs
1 c. (5 oz.) whole hazelnuts
1 c. (4 oz.) white-whole wheat flour (I use King Arthur)
1 c. (4.5 oz.) unbleached all-purpose flour
1 3/4 sticks (14 T.) unsalted butter, softened
1/2 c. sugar plus 1 T.
3/8 t. coarse or fleur de sel salt
1 1/2 t. pure vanilla extract
1/4 c. roasted cacao nibs
2/3 (scant) c. currants
Preheat the oven to 350 F. Spread the hazelnuts on a cookie sheet and bake for 8-10 minutes until they smell toasty and are golden brown in the middle when you cut one in half. Once cool enough to touch, rub the nuts together to remove as much of their skins as possible (using a towel, if you want). Chop the nuts medium to small.
Combine the flours in a medium bowl and mix with a fork. With a mixer or a strong wooden spoon, beat the butter with the sugar, salt and vanilla until smooth but not fluffy. Mix in the nibs and nuts. Add the flours and mix until just incorporated. Finally, mix in the currants. Scrape the dough into a mass and knead it with your hands a few times to make sure the flour’s incorporated evenly. Form the dough into a 12 x 2-inch log. Wrap and refrigerate for at least two hours.
Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. Rotate cookie sheets halfway through the baking time to ensure even baking.
Allow cookies to cool on the pan for 5 minutes before moving them onto a wire rack where they should cool completely. Store in an airtight container for up to two weeks.