Chocolate-Coated Nut and Seed Cookies Recipe

1. Prepare the nuts and seeds.
Start by finely chopping 100g of walnuts and 60g of toasted hazelnuts. Fine chopping ensures the nuts blend well into the batter, ensuring a uniform consistency across all the cookies. Next, toast 30g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

2. Soak the dried fruit.
While preparing the nuts, soak 25g of dried cranberries and 25g of raisins in separate bowls filled with cold water. Soaking helps slightly rehydrate the fruit, making it juicier, and also helps remove any traces of preservatives. After soaking, the fruit should be thoroughly drained and patted dry with paper towels to remove excess moisture.

3. Mix ingredients.
In a large bowl, combine the chopped walnuts, hazelnuts, 30g chopped cashews, toasted almonds, 2 tablespoons pumpkin seeds, 1 tablespoon sesame seeds, and 1 teaspoon anise seeds. Mix thoroughly to ensure even distribution of flavors.