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Home » All Recipes » Cookie Recipes » Trader Joes Copycat Almondina Cookie Thins Recipe

July 2, 2018 · Last Modified: February 9, 2021

Trader Joes Copycat Almondina Cookie Thins Recipe

Cookie Recipes, Copycat Recipes

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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.

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

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

How to make the Almondia thins, crispy.

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

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 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.

Pin to Pinterest:

Almondina Pistachio and Dried Cherry Crisp with text for Pinterest

Printable Almondina Pistachio and Dried Cherry Crisp Thins Recipe:

close up of a almondina mixed nut fruit crips

Almondina Mixed Nut Raisin Thin Recipe

Savoring The Good, LLC
This almondina mixed nut raisin thin cookie crisp recipe has your favorite mix of nuts along with golden raisins.
4.87 from 29 votes
Print Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Additional Time 1 hr
Total Time 2 hrs 30 mins
Prevent 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
  

  • 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!

published July 2, 2018

About Sarah Mock

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.

Previous Post: « Almondina Mixed Nut Raisin Thin Recipe
Next Post: Pectin Free Cherry Jam Recipe »

Reader Interactions

Comments

  1. Audrey says

    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.

  2. Sarah says

    July 11, 2018 at 10:54 am

    Please do! These are some of my favorite treats!

  3. Taryn says

    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!

  4. Sarah says

    July 11, 2018 at 11:52 am

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

  5. Tayler Ross says

    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!

  6. Sabrina says

    August 22, 2018 at 10:59 pm

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

  7. Michael Wurm Jr says

    August 23, 2018 at 8:15 am

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

    xo Michael

  8. Joanie says

    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!

  9. Sarah says

    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!

  10. Sarah says

    August 23, 2018 at 9:35 am

    Thank you for the love Michael!

  11. Mallory Lanz says

    August 23, 2018 at 10:31 pm

    5 stars
    Mmm. These sound delicious.

  12. Sarah says

    August 24, 2018 at 11:54 am

    They are deliciously addictive.

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A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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