This almondina cookie recipe has savory pistachios and plump dried cherries. 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.
Fruit and nut crostini are wonderful served with coffee, as a simple snack or alongside a cheese and charcuterie board.
Almondina Pistachio and Dried Cherry Crisp Thins Ingredients
- Flour - all-purpose flour is what I use
- Pistachios, shells removed
- brown sugar
- Dried Cherries
- baking soda
- salt
- milk
How to make this recipe
- 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.
How to make the Almondia thins, crispy.
- 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.
How big 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.
Pin to Pinterest:
Printable Almondina Pistachio and Dried Cherry Crisp Thins Recipe:
Almondina Pistachio and Dried Cherry Crisp Recipe
Ingredients
- 1 Cup Flour
- 1 Cup pistachios shells removed
- ¼ Cup brown sugar
- 1 Cup dried cherries
- ¼ Teaspoon baking soda
- ½ teaspoon salt
- ¾ Cup milk
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.
Video
Nutrition
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.
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®
published July 2, 2018
Jacqui
If I want to make them in mini loaf pans, how many pans should I use -- 2 or 3 -- and how long do I bake them? Also, what oven rack should I bake them on -- the middle rack, or closer to the top or bottom of the oven? Thank you!
Sarah Mock
Elizabeth,
oh my gosh!!! You are SO RIGHT!! I had the wrong recipe card in this post. I have put in the correct one and you should be good to go. Thank you so much for letting me know about my error.
Sarah