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.

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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 Mixed Nut Raisin Thins Ingredients

• Flour
• Mixed Nuts
• brown sugar
• golden raisins
• pepitas (shelled pumpkin seeds)
• Sunflower seeds
• baking soda
• salt
• 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
• 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

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Printable Almondina Mixed Nut Raisin Thin Recipe:

Almondina Mixed Nut Raisin Thin Recipe

Sarah Mock

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

4.79 from 33 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 20 mins

Additional Time 1 hr

Total Time 2 hrs 30 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Cookie Recipes

Cuisine American

Servings 48 cookies

Calories 52 kcal

Ingredients

  

1x2x3x

• 1 Cup Flour
• 1 Cup mixed nuts shells removed
• 1/4 cup pepitas
• 1/4 cup sunflower seeds shelled
• 1/4 Cup brown sugar
• 1 Cup golden raisins
• 1/4 Teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 Cup milk

Instructions

 

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

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.