Whole Wheat Hazelnut Cookies

I have a new book; CHEWY GOOEY CRISPY CRUNCY by Alice Medrich.  I have read it, cover to cover, and I want to bake about 75{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} of the recipes.  And I want to bake them all today.  I know that is a tad unrealistic, so I will settle for one.  I picked this recipe as my virgin attempt because I am a sucker for an ice box cookie.  For me, there is really nothing better than making a cookie dough, rolling it in parchment, popping it into the fridge and then baking at my leisure.  I make ice box cookies all the time and toss the logs into the freezer. Then, when I need a dessert because friends decide to show up on my door step, I have a sweet treat waiting in the freezer.  It is as easy as pre-heating the oven, slicing, and baking.

Ice box cookies, sables, slice and bake – whatever you want to call them, they are a cookie that should flank the shelves of everyone’s freezer.  Use this recipe as your base and and add in whatever strikes your fancy.  Easy, simple, delicious, and satisfying!

Whole Wheat Hazelnut Cookies with Dried Fruit and Cocoa Nibs


1 cup(5 oz.) whole hazelnuts(I buy them here and they are blanched + peeled!)
1 cup (4.5 oz) unbleached AP flour
1 cup(4 oz.) whole wheat flour
14 Tbsp.(1 3/4 sticks) unsalted butter, slightly softened
1/2 cup plus 1 Tbsp. plus(3.875 oz.) sugar(I used succanat)
3/8 tsp. fleur de sel or other course salt
1 1/2 tsp. pure vanilla extract (I made my own)
1/4 cup (1 oz.) cocoa nibs (I used chocolate covered ones from here)
2/3 cup (3.33 ox.) dried fruit (I used dried apricots + dried cherries-chopped)
1/3 cup (1.65 oz.) mini chocolate chips (I added these, they were not in the recipe)


• preheat oven to 350*.  line 2 cookie sheets with parchment.
• spread hazelnuts on a cookie sheet and bake for about 10 minutes. once cooled, chop coarsly
• combine the flour in a small bowl. set aside.
• in the bowl of a standing mixer, cream the butter until creamy.  add the sugar, salt, and vanilla for one minute.
• mix in the dried fruit, nibs, nuts, and chocolate.
• mix in the flours until well combined
• divide the dough in half. roll each half into a log, 12 x 2″ and wrap in parchment paper.
• refrigerate for at least 2 hours.
• slice  with a sharp knife, about 1/4″ thick.  place cookies on parchment lined cookie sheets.
• bake 12-14 minutes or until the cookies are light golden around the edges.  let cool on pan for 5 minutes.
• cool to room temperature before storing.  store in an air tight container for up to 2 weeks.

The Urban Baker / SusanSalzman.com

Showing 7 comments
  • Amanda

    I think you picked the right recipe!! These sound a look fantastic… I can almost taste them! 🙂

  • Maria

    Love this recipe. Mmmm!

  • Reply

    These look great! Perfect with a cup of hazelnut coffee 🙂 Thanks for the recipe.

  • Lucy Lean

    do you think shortbread dough would be suitable for icebox cookies?

  • Kim

    I loved this book when I received it… I wanted to bake all the recipes too! These cookies, I would like to have them, right now!

  • allison [Haute Box]

    Since there are made with whole wheat, I guess it would be OK if I eat more than 5 or 6???

  • Reply

    I just got the same book and can’t for the life of me decide which recipe to try first – too many options! I guess these whole wheat hazelnut cookies would be a good place to start. I love Alice Medrich, she is just the queen of cookies and brownies isn’t she?

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