Go Back
–+ servings

Almondina Cookie Crisp Recipe

Created by: Sarah Mock
Almondina Pistachio and Dried Cherry Crisp on a bamboo cutting board shingled out for display.
prep time10 minutes
cook time1 hour 20 minutes
freeze time 1 hour
total time1 hour 30 minutes
Makes 48 cookies

Ingredients

  • 1 Cup Flour, All Purpose
  • 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 deep golden and a toothpick comes out clean. Cool in the pan 30 minutes, then turn out onto a rack and cool completely.
  • Cool completely on cooling rack.
  • Transfer to freezer and freeze at least 1 hour, but no more than 3 hours. (Any longer and the loaf is too hard to slice cleanly.)
  • 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.
    • Cool completely before storing; any soft centers hold moisture and go stale or grow mold.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®