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    Home | Recipes | Cookie Recipes

    Almondina Recipe (Trader Joes Copycat)

    Dated: July 2, 2018 Last Modified: September 15, 2022 by Sarah Mock 19 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.

    Almondina Pistachio and Dried Cherry Crisp with text for Pinterest

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    🍪 Ingredients needed:

    • Flour - all-purpose flour is what I use
    • Pistachios, shells removed
    • brown sugar
    • Dried Cherries
    • baking soda
    • salt
    • milk

    🥣 How to make this recipe:

    Almondina Pistachio and Dried Cherry Crisp on a bamboo cutting board shingled out for display.
    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, crispy.

    Almondina Pistachio and Dried Cherry Crisp Thins in the left hand of a woman showing the detail of the crips
    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.

    📝 Frequently asked questions, answers and tips:

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Almondina Pistachio and Dried Cherry Crisp on a bamboo cutting board shingled out for display.

    Almondina Cookie Crisp Recipe

    Sarah Mock
    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.
    4.60 from 5 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 1 hr 20 mins
    freeze time 1 hr
    Total Time 1 hr 30 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Cookie Recipes, Dessert
    Cuisine American
    Servings 48 cookies
    Calories 51 kcal

    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

    Serving: 0Calories: 51kcalCarbohydrates: 4gProtein: 4gFat: 1gSaturated Fat: 0gCholesterol: 9mgSodium: 38mgPotassium: 82mgFiber: 0gSugar: 1gVitamin A: 115IUVitamin C: 0.2mgCalcium: 13mgIron: 0.4mg

    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.

    Tried this recipe?Let us know how it was!

    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

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    9811 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      January 25, 2023 at 2:16 pm

      I love hearing this Marie!! I love the idea of the extra sprinkle of Kosher salt. Excellent idea!!

      Sarah

    2. Marie

      January 25, 2023 at 2:14 pm

      5 stars
      These are addictive Sarah! Delicious in so many different fruit and nut combinations! After the initial bake, and slicing the crackers extremely thin, I sprinkled them lightly with kosher salt, and then, I baked them at 350° for about 20 minutes, flipping them halfway through. I’m making my fourth batch now!

    3. Jacqui

      December 29, 2021 at 6:39 pm

      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!

    4. Sarah Mock

      July 07, 2021 at 12:36 pm

      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

    5. Elizabeth H Taylor

      July 06, 2021 at 12:05 pm

      These look amazing; however, nowhere on the site do I see the quantities for the ingredients or a link for the complete recipe. The recipe toward the top of the page has ingredients but no amounts. When I go to the caption "Printable Almondina Pistachio and Dried Cherry Crisp Thins Recipe:, the recipe below it is for "Almondina Mixed Nut Raisin Thin Recipe" What am I missing?

    6. Sarah Mock

      June 15, 2021 at 9:06 pm

      Nilla
      They are very similar. I would call biscotti more of a dunking cookie due to the thickness whereas these are more of a snacking cookie.
      But you are right, same baking principles as biscotti.

      Thanks! Sarah

    7. Nilla

      June 15, 2021 at 8:46 pm

      5 stars
      Hi,
      How are these different to the biscotti?

    8. Sarah

      August 24, 2018 at 11:54 am

      They are deliciously addictive.

    9. Mallory Lanz

      August 23, 2018 at 10:31 pm

      5 stars
      Mmm. These sound delicious.

    10. Sarah

      August 23, 2018 at 9:35 am

      Thank you for the love Michael!

    11. Sarah

      August 23, 2018 at 9:34 am

      I am the same way. I try and limit myself to one crisp thin.... but truth be told... it is usually two!

    12. Joanie

      August 23, 2018 at 8:31 am

      5 stars
      I love snacking on these with a cup of coffee and am so happy I have found this easy way to make my own. Thank you for a wonderful recipe!

    13. Michael Wurm Jr

      August 23, 2018 at 8:15 am

      5 stars
      Amazingness! Beautiful and delicious. Love this recipe.

      xo Michael

    14. Sabrina

      August 22, 2018 at 10:59 pm

      What a great addition to any party spread! Love it!

    15. Tayler Ross

      August 22, 2018 at 5:00 pm

      5 stars
      I could snack on these all day long! I love the combination of pistachio and cherry!

    16. Sarah

      July 11, 2018 at 11:52 am

      My closed TJ is over an hour away!!! EEK!!!

    17. Taryn

      July 11, 2018 at 11:51 am

      5 stars
      This recipe is awesome! Our nearest TJs is 40 minutes away so this saves time and money to just make my own almondina!

    18. Sarah

      July 11, 2018 at 10:54 am

      Please do! These are some of my favorite treats!

    19. Audrey

      July 11, 2018 at 10:49 am

      5 stars
      These look amazing! I adore pistachios and cherries. I can't wait to try your recipe.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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