Copy Cat Costco Thinaddictives

Thin sliced almond thinaddictives on a tray with a large cup of coffee

Print Recipe

5 from 1 vote

This winning recipe makes a lot and keeps well air tight.

Prep Time25

Cook Time40

Total Time1 5

Course: Bread, Snack

Cuisine: American

Servings: thins

Calories: 44kcal

Author: Carolyn Hetke

Ingredients

1 cup dried cranberries
2 ¾ cups flour
⅛ teaspoon salt
5 eggs separated
1 cup sugar
½ teaspoon almond extract almond extract can be very strong. If you are a fan you can use up to 1 tsp.
1 ½ cups whole almonds See Note 1:
½ teaspoon cinnamon

Instructions

Soak cranberries in warm water about 10 minutes to plump the up. Drain well when done.
Preheat oven to 350°. Line a baking sheet with parchment paper or spary 4 mini loaf pans with cooking spray.
Sift the flour in to a medium bowl and mix in the salt.
Beat the egg yolks for 2 minutes and then gradually beat the sugar in, scraping down the sides periodically, Mixture should be light coloured and somewhat airy.
Add the vanila extract and beat for a minute after adding in the sugar.
Add the nuts and cranberries and stir well to well.
Change to dough hooks or paddle on your mixer and beat the flour mixture in to the egg mixture. Mixture will be quite dry and stiff.
Clean beaters thoroughly and beat egg whites in a clean bowl till soft peaks form.
With a spatula gradually fold the egg whites in to the flour mixture. Mixture will be wetter but still very stiff and thick.
If using mini loaf pans divide batter evenly between the loaf pans and pat down with wet hands in to the corners and to flatten our the top. If using parchment on a baking sheet divide the dough in to four and shape in to logs with wet hands.
Bake for 25 minutes until a toothpick in the middle comes out clean. (Check after 20 minutes.) Turn oven off until later when you are ready to do the second bake on the cookies.
Allow loaves to cool completely on a rack. Turn loaves out of the loaf pans a few minutes after removing from the oven. You will have to run a knife along the edge of the pans to loosen the loaves.
When completely cool preheat oven to 325°. This will take an hour or two at least and I left mine overnight because it was convenient. Use a sharp serrated knife to slice the cookies as thinly as possible. Aim for 1/16 of an inch but ⅛ is ok. Err of the side of making uniformly thick slices if 1/16th is too difficult to slice. That way the cookies will bake uniformly. See Note 2.
Place thin cookies on a parchment lined baking sheet. They can be close together because they will not change shape. Bake about 15-20 minutes, turning the cookies half way. Baking time will depend on the thickness of your slices so check them after 12 minutes or so. If they are turning brown then flip them and bake on the other side until it browns slightly too.
Cookies will get firmer as they cool. Store in an airtight cookie tin up to 2 weeks.
You can freeze the loaves and thaw them when you want to do the second bake and serve them. Some cracker recipes suggest slicing while the loaves are partially frozen but this dough and loaf is so dense it is easier to slice them after they thaw fully. When ready bake according to the instructions above for the second bake.

Notes

Note 1: If you use whole nuts you will get nice slices of almond showing up in your biscuit. I used almond slices so the taste is there but they are visually different. I also substituted ½ cup of pistachios for ½ cup almonds just to suit my taste.

Note 2: I got about 116 cookie thins out of my loaves.

Nutrition