Preheat oven to 350F. Line two large baking sheet with parchment paper and set aside.
In a food processor, pulse the walnuts and pecans until it resembles a meal. Keep pulsing until the mixture sticks together in clumps.
Add walnut-pecan "dough" to a medium mixing bowl along with the almond flour, sweetener, cinnamon and salt. Stir to combine.
Stir in the whisked egg, currants and vanilla and combine until a dough forms.
Divide mixture into 40 round balls. Flatten each dough ball slightly (these cookies will not spread much) and bake for 13-15 minutes until golden on the edges and slightly firm to the touch. Remove from oven and let cool.
Heat chocolate and coconut oil in a double broiler until melted. Dip one side of cooled cookies into chocolate and placed on parchment or wax paper. Sprinkle with powdered xylitol/sugar if desired. Let firm at room temperature or put in refrigerator to harden. Enjoy!
