Almondina Mixed Nut Raisin Thin Recipe

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. 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.

copycat Trader Joe’s Almondina cookie recipe.This almondina mixed nut raisin thin cookie crisp recipe has your favorite mix of nuts along with golden raisins. #copycatrecipe #traderjoe #almondina #crostini” src=”https://www.savoringthegood.com/wp-content/uploads/2018/06/1-3.jpg” alt=”Almondina Mixed Nut Raisin Thin Crips” width=”735″ height=”1102″ data-pin-description=”Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board. Everyone will be asking for this copycat Trader Joe’s Almondina cookie recipe.This almondina mixed nut raisin thin cookie crisp recipe has your favorite mix of nuts along with golden raisins. #copycatrecipe #traderjoe #almondina #crostini”>

Almondina Mixed Nut Raisin Thins Ingredients

• 1 Cup Flour
• 1 Cup Mixed Nuts
• 1/4 Cup, brown sugar
• 3/4 Cup golden raisins
• 1/4 Cup, pepitas (shelled pumpkin seeds)
• 2 Tablespoons Sunflower seeds
• 1/4 Teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 Cup, milk

Homemade Fruit And Nut Crisp Thins 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, mixed nuts, brown sugar, golden raisins, pepitas, sunflower seeds, 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.

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

Pin to Pinterest:

Printable Almondina Mixed Nut Raisin Thin Recipe:

Continue to Content

Yield: 48 cookies

Almondina Pistachio and Dried Cherry Crisp Recipe

Print

This almondina pistachio and dried cherry thin cookie crisp recipe has savory pistachios and plump dried cherries. Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board. Everyone will be asking for this copycat Trader Joe’s Almondina cookie recipe.

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Additional Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• 1 Cup Flour
• 1 Cup pistachios, shells removed
• 1/4 Cup, brown sugar
• 1 Cup dried cherries
• 1/4 Teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 Cup, milk

Instructions

1. Heat oven to 350 degrees F.
2. Spray bottom and sides of loaf pan with cooking spray.
3. In large bowl, combine flour, pistachios, brown sugar, dried cherries, 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.
8. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
9. Heat oven to 400 degrees F.
10. 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.
11. Arrange slices in single layer on a cookie sheet.
12. Bake 15 to 20 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
13. Store at room temperature in airtight container up to 1 week.

Nutrition Information:

Yield:

48

Serving Size:

2
Amount Per Serving:Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 42mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 1g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Save this recipe to your favorite Pinterest board!

Don't have Pinterest? Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above.