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.
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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.
🍪 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:
- 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.
📝 Frequently asked questions, answers and tips:
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.
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Almondina Cookie Crisp Recipe
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!
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.
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published July 2, 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.
Sarah Mock
I love hearing this Marie!! I love the idea of the extra sprinkle of Kosher salt. Excellent idea!!
Sarah
Marie
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!
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
Elizabeth H Taylor
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?
Sarah Mock
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
Nilla
Hi,
How are these different to the biscotti?
Sarah
They are deliciously addictive.
Mallory Lanz
Mmm. These sound delicious.
Sarah
Thank you for the love Michael!
Sarah
I am the same way. I try and limit myself to one crisp thin.... but truth be told... it is usually two!
Joanie
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!
Michael Wurm Jr
Amazingness! Beautiful and delicious. Love this recipe.
xo Michael
Sabrina
What a great addition to any party spread! Love it!
Tayler Ross
I could snack on these all day long! I love the combination of pistachio and cherry!
Sarah
My closed TJ is over an hour away!!! EEK!!!
Taryn
This recipe is awesome! Our nearest TJs is 40 minutes away so this saves time and money to just make my own almondina!
Sarah
Please do! These are some of my favorite treats!
Audrey
These look amazing! I adore pistachios and cherries. I can't wait to try your recipe.