I’ve said this once before and all say it again, if I make thin and crispy cookies you know they are good. Thin & crispy cookies are not my favorite so when I put out a cookie recipe that is thin and crispy I know for a fact that they are GOOD and these almondia cookies make the mark.
They have a delicious nutty flavor from a mix of almonds and pistachios, super thin & crispy from a double bake in the oven, and slightly sweet and chewy from the raisins. Also, a great bonus is that they are vegan!
The recipe is also another super easy one bowl cookie recipe. Aren’t those the best? Barely any cleanup and the reward is a heaping pile of cookies. So so great. All you need to do is mix all the dry ingredients together. stir in your milk, and the batter is dunzo! Pour the mixture into a greased loaf pan and stick it in the oven for 50 - 60 minutes or until they feel like a dense cake when you touch the center.
After this you want to let it cool down and then stick it in the freezer for about 30 minutes to harder. When they are semi frozen, slicing them thinly with a serrated knife will be so much easier to do since the semi frozen cookie will have the same hard texture as the nuts. Nothing will crumble, leaving you with a beautiful cross section of the cookies. Bake these again for 10 minutes to get them nice and crispy. What you are left with is a tray of beautiful cookies to enjoy.
Thin & Crispy Almondina Cookies
½ cup of almond
½ cup of pistachios
½ cup of Raisins
½ cup of sugar
1 cup of flour
½ teaspoon of baking soda
Pinch of Salt
¾ of your choice of milk
Preheat your oven to 350 degrees and grease an 8 inch loaf pan.
Combine the almonds, pistachios, raisin, sugar, flour, baking soda, & salt into a bowl. Pour in the milk and stir to combine. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes.
Let cool completely, before placing into the freezer for only 30 minutes. Take it out of the freezer and use a sharp serrated knife to cut very thin slices. (About ¼ of an inch thick and be careful with your fingers when doing this please!)
Line them onto a baking tray in a single file and bake at 400 F for 8 - 10 minutes. Let cool as they will harden some more and enjoy your cookies! Store in an airtight container for up to 10 days.