This almondina pistachio and dried cherry crisp thins cookie 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. Don’t forget to make my recipe for almondina mixed nut raisin thin cookie crisp or 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.

Almondina Pistachio and Dried Cherry Crisp Thins 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

Almondina Pistachio and Dried Cherry 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, 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.

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 Pistachio and Dried Cherry Crisp Thins Recipe:

Almondina Pistachio and Dried Cherry Crisp Recipe

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.

5 from 6 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

freeze time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 48 cookies

Calories: 51

Author: Sarah

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

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

• Heat oven to 350 degrees F.
• Spray bottom and sides of loaf pan with cooking spray.
• In large bowl, combine flour, pistachios, brown sugar, dried cherries, 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.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Almondina Pistachio and Dried Cherry Crisp Recipe

Amount Per Serving

Calories 51 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 9mg 3%

Sodium 38mg 2%

Potassium 82mg 2%

Total Carbohydrates 4g 1%

Sugars 1g

Protein 4g 8%

Vitamin A 2.3%

Vitamin C 0.2%

Calcium 1.3%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

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

Like this recipe card? Want one for your site?Check out WP Recipe Maker!