Almondina Mixed Nut Raisin Thins

Updated: Jan 24, 2022 to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by Sarah Mock· 17 Comments This post contains affiliate links.

This almondina mixed nut raisin thin cookie crisp recipe has your favorite mix of nuts along with golden raisins. Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board.

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4.7 from 40 votes

Everyone will be asking for this copycat Trader Joe's Almondina cookie recipe. Don't forget to make my recipe for Almondina Hazelnut Date Thins.

If you like this biscotti toast crips recipe try my traditional biscotti recipes: Orange Chocolate Almond Biscotti , Cranberry almond biscotti recipe and serve them with my fast cold brew coffee recipe.

Ingredients:

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Directions:

full almondina loaf cakes cooking on a bamboo cutting board

Heat oven to 350 degrees F.
Spray bottom and sides of loaf pan with cooking spray.
In large bowl, combine flour, mixed nuts, brown sugar, golden raisins, pepitas, sunflower seeds, salt and baking soda.
Stir in milk. Spoon batter evenly into prepared pan. The mixture will be thick.
Bake 60 minutes until golden brown.
After 30 minutes, remove from the pan.
Cool completely on cooling rack.

How to make the Almondia thin and crisp.

partially sliced Almondina mixed nut fruit crips

Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
Heat oven to 400 degrees F.
Use sharp serrated knife to cut loaf into ⅛-inch thick slices. The semi frozen state of the loaf will help keep the cookie from crumbling while being sliced so thinly.
Arrange slices in single layer on a cookie sheet.
Bake 15 to 20 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
Store at room temperature in airtight container up to 1 week.

How do I make mini Almondina crips?

close up of a almondina mixed nut fruit crips

There are two options when it comes to the size of your Almondina thins. Use a traditional 9x5 loaf pan to make long fruit and nut crips. Or if you like to make mini almondina fruit and nut thins, use 3 mini loaf pans.

More sweet recipes:

Sarah Mock

Almondina Mixed Nut Raisin Thin Recipe

4.68 from 40 votes

This almondina mixed nut raisin thin cookie crisp recipe has your favorite mix of nuts along with golden raisins.

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Prep Time 10

Cook Time 1 20

Additional Time 1

Total Time 2 30

Servings: 48 cookies

Course: Cookie Recipes

Cuisine: American

Calories: 52

Ingredients Equipment Method Nutrition

Ingredients

1 Cup Flour, All Purpose
1 Cup mixed nuts shells removed
¼ Cup pepitas
¼ Cup sunflower seeds shelled
¼ Cup brown sugar
1 Cup golden raisins
¼ Teaspoon Baking Soda
½ Teaspoon salt
¾ Cup milk

Equipment

Cooling Racks

Method

Heat oven to 350 degrees F.
Spray bottom and sides of loaf pan with cooking spray.
In large bowl, combine flour, mixed nuts, brown sugar, golden raisins, salt and baking soda.
Stir in milk. Spoon batter evenly into prepared pan. The mixture will be thick.
Bake 60 minutes until golden brown.
After 30 minutes, remove from the pan.
Cool completely on cooling rack.
Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
Heat oven to 400 degrees F.
Use sharp serrated knife to cut loaf into ⅛-inch thick slices. The semi frozen state of the loaf will help keep the cookie from crumbling while being sliced so thinly.
Arrange slices in single layer on a cookie sheet.
Bake 15 to 20 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
Store at room temperature in airtight container up to 1 week.

Nutrition

Serving: 2Calories: 52kcalCarbohydrates: 7gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 81mgFiber: 1gSugar: 3g

Nutrition Discolure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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