April 26, 2020

Cranberry Almond THINaddictives Recipe (Healthy Biscotti Thins)

If you’re like me and love those THINaddictives cookies from Costco, you NEED to make this cranberry almond THINaddictives recipe — essentially a perfect dupe for the original, but made fresh at home (and dare I say, even more delicious).

In the midst of a global pandemic, many are finding themselves bored in the house, bored in the house, bored. My venture outdoors this morning found: a long line at Bulk Barn, a baking aisle sold out of flour and yeast, and painting canvases sold out at Dollarama. In my dad’s words: everyone is staying home, making food, and making art.

*Thin, crunchy, and surprisingly not bad for you.*

Another thing that happens when you’re bored at home: you snack. (I know for a fact this isn’t just me — don’t deny it.) As a result, our Costco box of THINaddictives has sadly been emptied as of yesterday. Instead of going out to buy more, I decided to pull a Gourmet Makes and try to make them myself. (Shoutout to Claire Saffitz from the BA Test Kitchen. You’re the best.)

If you plan to make these, a warning: YOUR HOUSE WILL SMELL LIKE AN ICE CREAM STORE. (In a good way.) For some reason, these thin cookies smell like fresh-baked waffle cones when they come out of the oven. Absolutely amazing.

cranberry almond THINaddictives recipe tips

Firstly, before adding in the egg whites, the mixture will seem really loose and crumbly, almost like breadcrumbs. Don’t worry! If you see some larger stubborn chunks, you can go in with your (clean) fingers to break them up.

If you’re having trouble cutting into thin slices, there’s a couple things that could help. Firstly, make sure your biscotti “loaf” is allowed to cool quite well before cutting. I found that it tended to fall apart more easily if I tried to make cuts while it was still hot. Second, make sure to cover the “loaf” with a cloth or paper towel while it cools. This prevents it from getting overly dry and crumbly. Lastly, use a sharp serrated knife like this one to cut your slices. Use a sawing motion with one hand while gripping the “loaf” tightly with your other hand.

If you’re still having trouble (or just prefer a bigger bite), you can cut them thicker like traditional biscotti! They’ll still be delicious, I promise.

These serve as a fantastic afternoon snack. Enjoy them with a cup of tea/coffee! You can also serve them with your favourite ice cream as a perfect dessert. Try playing around with different combinations of nuts, seeds, and fruit for a unique flavour and texture.

Did you make this cranberry almond THINaddictives recipe? Share a photo with me on social media @houbakes!

Cranberry Almond Biscotti Thins (THINaddictives imitation cookies)

Recipe by Sophia HouCourse: SnacksCuisine: ItalianDifficulty: Easy, Medium

Makes

100

Thins

Prep time

minutes

Bake time

minutes

Try this healthy, low-calorie, crunchy, at-home recipe for cranberry-almond biscotti thins! An easy way to make your favourite THINaddictives cookies right at home with ingredients you probably already have. Share your creation and tag @hou_bakes on Instagram!

Ingredients

1/2 cup (70g) dried cranberries
1/3 cup (50g) raisins
4 eggs, separated
3/4 cup (144g) sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 1/2 cups (300g) flour
pinch salt
1 tsp cinnamon
1 1/4 cup (70g) almonds, roasted unsalted
1/2 tsp cream of tartar (optional)*

Directions

Soak cranberries and raisins in water for 10min. Drain, then lay on paper towels to dry.
Preheat oven to 350°F.
Separate all eggs. Set egg whites aside.
In a large bowl, beat egg yolks with a whisk until light, frothy, and even coloured. (Use an electric mixer if available.) Gradually add in sugar, vanilla, and almond extract.
In a medium bowl, combine flour, salt, and cinnamon. Mix well, then slowly fold and mix into egg yolk mixture, until mixture has a fine breadcrumb-like texture. Use fingertips to crumble any remaining large lumps.
Give raisins and cranberries a final pat dry if needed, then add into the mixture. Stir until incorporated. Add in almonds.
In a separate large bowl, beat egg whites and cream of tartar with a whisk until stiff peaks.
Fold egg whites into flour mixture. Combine until loose crumbs form larger clumps of dough. Try to incorporate all the crumbs; if there are some remaining that is okay. Using your fingertips helps.
Pack dough into two loaf pans lined with parchment paper.
Bake for 20 minutes, until firm to the touch. Depending on the size of the loaf pan, you might need more time.
Cover ‘loaves’ in clean cloth or paper towels and allow to cool.
After they have cooled, use a sharp serrated knife to cut into thins 2-3mm thick.**
Place slices on a cookie sheet and bake for another 12-13min to allow them to crisp up.
Allow them to cool on a wire rack before storing in an airtight container. Keep at room temperature for up to 2 months.

Notes

*Cream of tartar is used to stabilize the egg white foam and prevent overbeating. It helps the egg whites to reach full volume and stiffness, as well as provide a whitening effect.
**The “loaves” will crumble more easily when warm, so allow to cool completely if possible. If not, you can cut thicker slices to prevent them from crumbling.