Go Back
Thin and crispy sourdough cranberry almond thins made with sourdough discard.
Print

Sourdough Cranberry Almond Thins

hin, crispy sourdough cranberry almond thins made with sourdough discard, sliced almonds, and dried cranberries. These light and crunchy cookies are inspired by bakery-style cranberry thins and are perfect with coffee or tea.
Course Dessert
Keyword sourdough cranberry almond thins
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • ½ cup sourdough discard unfed is fine
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 cup sliced almonds
  • 1 cup dried cranberries

Instructions

Preheat the Oven

  • Preheat oven to **350°F (175°C)** and line a baking sheet with parchment paper.

Beat Eggs and Sugar

  • In a large mixing bowl, beat the eggs and sugar for about 3–4 minutes until the mixture becomes light and slightly thickened.
    1 cup granulated sugar, 4 large eggs

Add Discard and Vanilla

  • Mix in the sourdough discard and vanilla extract until smooth.
    ½ cup sourdough discard, 1 teaspoon pure vanilla extract

Add Dry Ingredients

  • Stir in the flour and salt until just combined.
    2 ½ cups all-purpose flour, ¼ teaspoon fine sea salt

Fold in Almonds and Cranberries

  • Fold in the sliced almonds and dried cranberries until evenly distributed.
    1 cup sliced almonds, 1 cup dried cranberries

Shape the Dough

  • Divide the dough into one log on the prepared baking sheet. Shape the log about 10–12 inches long and 2 inches wide.

First Bake

  • Bake for 25–30 minutes until lightly golden and firm to the touch. Remove from the oven and allow the logs to cool completely.

Slice Thin

  • Using a sharp serrated knife, slice the logs into very thin pieces, about ⅛ inch thick or thinner.

Second Bake

  • Reduce oven temperature to 325°F (160°C). Arrange slices flat on a parchment-lined baking sheet.
  • Bake for 12–18 minutes, flipping halfway through, until the cookies are golden and crisp.

Cool

  • Let the cookies cool completely. They will become even crispier as they cool.

Notes

  • For the best crisp texture, do not soak the cranberries.
  • Slice the cookies as thin as possible for that classic cranberry thin crunch.
  • If cookies are not fully crisp after cooling, return them to the oven for 3–5 more minutes.
  • Store in an airtight container at room temperature for up to 2 weeks. These cookies stay crisp and are great for gifting.