Lil’ bun and I love the “thin addictive almond thins” from Costco, it’s our favorite to go snack. Since we were craving them, we decided to dig into mother deer’s baking book and see if she had a recipe for something similar, and this is what we found. We used chopped up pistachios to make Pistachio Thins because we didn’t have any slivered almonds at home. If you are to make this you’re welcome to use almonds instead.
We enjoyed Pistachio Thins but really it was not even close to the level of deliciousness of thinaddictives, because those were, well, addictive. But we’ll settle for these if we ever have any cravings for them again. Since we were using the convection oven, the sheet pan was a little too small for the recipe, so our cookies ended up being a little too thick. Perhaps next time we’ll half the recipe or use the big oven. Ours also got a little too toasty because admittably, we forgot that they were in the oven…but it just made them extra crispy so we didn’t mind it so much.
Ingredients:
2 eggs
1/3 cup sugar
3 tablespoons flour
1 cup chopped pistachios and dried fruit (you can use anything you like really)
1 teaspoon vanilla
How to:
1. Preheat oven to 300 F
2. Combine the eggs and sugar
3. Add in the flour.
4. Mix in the chopped pistachios and dried fruit.
5. Pour the mixture onto a sheet pan and spread it out evenly on a piece of parchment paper. Make sure it’s nice and thin.
6. Bake it in the oven for 15-20 minutes until golden brown. Then flip your pan upside down so the cookies come out. Cut up your cookies into squares or whatever shapes you like them to be in.
7. Return them to the oven with the browned bottom side up for 5-8 minutes so the crisp up some more.
