Fruit and nut thins

Prep 15 min
Total 2 hours 45 min
Plus 2 hours chill time
Makes 40 cookies

This article has not been rated yet.


2 3/4 cups
all-purpose flour
1 tsp
1 1/3 cups
coarse demerara sugar
1/2 cup
unsalted butter
1 tsp
cardamom or cinnamon
1/3 cup
pinch of salt
1/2 cup
shelled, salted pistachios
1/2 cup
roasted peeled hazelnuts
1/3 cup
dried cranberries
1/2 cup
chopped mixed candied peel or orange peel


  • LINE an 8 × 4-in. loaf pan with 2 large overlapping pieces of plastic wrap. Stir flour and baking soda in a bowl.
  • COMBINE sugar, butter, cardamom, water and salt in a medium pot over medium. Stir until sugar is dissolved, about 5 min. Remove from heat.
  • STIR pistachios, hazelnuts, cranberries and candied peel into sugar mixture. Stir in flour mixture until just combined.
  • SCRAPE into prepared pan. Fold plastic wrap over, pressing to flatten top. Freeze until firm, about 2 hours.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • REMOVE dough from pan. Cut in half crosswise. Rewrap half and refrigerate. Cut remaining half of dough into scant ¼-in.-thick slices and arrange ½ in. apart on prepared sheets.
  • BAKE until golden, about 15 min. Repeat with remaining dough. Transfer to a rack to cool . Cookies will keep well in a covered container at room temperature for up to 1 week.
  • Visit our Holiday Cookies page for 160 recipes


Calories 99, Protein 2 g, Carbohydrates 15 g, Fat 4 g, Fibre 1 g, Sodium 37 mg.

Chatelaine Quickies: Chocolate-pretzel granola bars

Recipe Collections
Latest Recipes