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.

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.

Almondina Hazelnut Date Thins Ingredients

• 1 Cup Flour
• 1 Cup Hazelnuts, Whole, Raw
• 1 Cup Dates, Chopped
• 1/4 Cup, brown sugar
• 3/4 Cup, milk
• 1/4 Cup, sunflower seeds, unsalted
• 1/4 Teaspoon baking soda
• 1/2 teaspoon salt

Homemade Fruit And Nut Crisps Directions

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

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 to make the Almondia thins, crisp.

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.

How do I make mini Almondina crips?

There are two options when it comes to the size of your Almondina thins. Use a traditional 9×5 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:

• Peanut Butter Blossom Cookie Recipe
• Rhubarb Cake
• Strawberries With Mascarpone Cheese
• Sous Vide Oreo Cheesecake
• Sous Vide Blood Orange Curd
• Sous Vide Pomegranate Curd Recipe
• Sous Vide Lemon Curd
• Apple Cranberry Pie Recipe
• 4 Ingredient Apple Dump Cake Recipe
• Oreo Peanut Butter Brownie Bombs

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Yield: 48 servings

Almondina Hazelnut Date Thins

Print

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.

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Additional Time 1 hour

Total Time 2 hours 20 minutes

Ingredients

Almondina Hazelnut Date Thins Ingredients

• 1 Cup Flour
• 1 Cup Hazelnuts, Whole, Raw
• 1 Cup Dates, Chopped
• 1/4 Cup, brown sugar
• 3/4 Cup, milk
• 1/4 Cup, sunflower seeds, unsalted
• 1/4 Teaspoon baking soda
• 1/2 teaspoon salt

Instructions

Homemade Fruit And Nut Crisps Directions

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

How to make the Almondia thins, crisp.

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.

Nutrition Information

Yield

48
Amount Per ServingCalories 58 Cholesterol 12mg Sodium 39mg Carbohydrates 4g Sugar 2g Protein 5g