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    Home | Recipes | Christmas Recipes

    Almondina Hazelnut Date Thins

    Dated: June 22, 2018 Last Modified: January 24, 2022 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Almondina Hazelnut Date Thins with a close up of the crisp

    Try this addictively delicious copycat Trader Joe’s Almondina cookie recipe.This fruit and nut biscotti toast crisp recipe is the hazelnut and date version of the original almondina crips recipe. Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board.

    Almondina Hazelnut Date Thins on display sitting on a bamboo cutting board

    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.

    Should I use toasted or raw hazelnuts?

    I recommend using the raw, non toasted, unsalted hazelnuts. When the fruit and nut crips are sliced thin and then baked for a second time, the hazelnuts could burn if they were already toasted.

     

    Whole or chopped dates?

    I recommend chopped dates. Start with whole dates, slice and remove the pit and then chop.

    How do I make mini Almondina 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.

     

    Almondina Hazelnut Date Thins Ingredients

    • Flour
    • Hazelnuts, Whole, Raw
    • Dates, Chopped
    • brown sugar
    • milk
    • sunflower seeds, unsalted
    • baking soda
    • salt

    Almondina Hazelnut Date Thins mini as a close up

    How to make the Almondia thins, crispy.

    1. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
    2. Heat oven to 400 degrees F.
    3. 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.
    4. Arrange slices in single layer on a cookie sheet.
    5. Bake 15 to 20 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
    6. Store at room temperature in airtight container up to 1 week.

    full almondina loaf cakes cooking on a bamboo cutting board

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    Pin to Pinterest:

    Almondina Hazelnut Date Thins with a close up of the crisp

     

    Almondina Hazelnut Date Thins on display sitting on a bamboo cutting board

    Almondina Hazelnut Date Thins

    Sarah Mock
    Try this addictively delicious copycat Trader Joe’s Almondina cookie recipe.This fruit and nut biscotti toast crisp recipe is the hazelnut and date version of the original almondina crips recipe. Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board.
    5 from 9 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 1 hr 15 mins
    Additional Time 1 hr
    Total Time 2 hrs 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Cookie Recipes
    Cuisine American
    Servings 48 servings
    Calories 44 kcal

    Ingredients
      

    Almondina Hazelnut Date Thins Ingredients

    • 1 Cup Flour
    • 1 Cup Hazelnuts (Whole, Raw)
    • 1 Cup Dates (Chopped)
    • ¼ Cup (brown sugar)
    • ¾ Cup (milk)
    • ¼ Cup (sunflower seeds, unsalted)
    • ¼ Teaspoon baking soda
    • ½ teaspoon salt

    Instructions
     

    Homemade Fruit And Nut Crisps Directions

    • Heat oven to 350 degrees F.
    • Spray bottom and sides of loaf pan with cooking spray.
    • In large bowl, combine flour, hazelnuts, chopped dates, sunflower seeds, brown sugar, 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 thins, crisp.

    • 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.

    Video

    Nutrition

    Serving: 2Calories: 44kcalCarbohydrates: 6gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 71mgFiber: 1gSugar: 3g

    Nutrition Disclosure

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      March 28, 2023 at 9:22 am

      Laura,
      Without being there with you I can't say for certain. It depends on the humidity in your house, the amount of moister that was removed through baking and how they were stored. Always store in an air-tight container. It IS a waiting game when it comes to getting the crisp on the second bake.

      I hope this helps a bit!

      Sarah

    2. Laura

      March 27, 2023 at 2:27 pm

      5 stars
      Delicious! But mine became soggy the next day. Next time I might try baking at a slightly lower temp for longer to get all the moisture out. Any other suggestions about what might've happened? Will try the Almondina next. I think Trader Joe's discontinued them, so it's great to have a recipe. Thanks!

    3. Sarah

      July 14, 2018 at 8:48 am

      It takes a few steps but the steps are SOOO WORTH IT!!!

    4. Sues

      July 12, 2018 at 10:53 am

      5 stars
      I've bought these thins before and love them, but never considered making them myself, so I'm thrilled to have found this recipe! These are packed with so much good stuff!

    5. Sarah

      July 12, 2018 at 9:48 am

      Thank you!! These are a BIG favorite in my house.

    6. Nellie Tracy

      July 12, 2018 at 9:38 am

      5 stars
      Holy delicious! These are absolutely beautiful and delicious.

    7. Jane Q.

      June 24, 2018 at 9:25 pm

      Sarah, thank you for this post. Its very inspiring.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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