These are a few of my favorite things…apricots, ginger, walnuts. All folded together in a crunchy Apricot Ginger Biscotti. Super treat and travel snack!
When I travel, I always pack snacks. You just never know when hunger will strike. Though it’s usually not when you have enough time during a layover. It’s when time is tight.
Girl Scout ready
Like a Troop 838 Girl Scout, I come prepared. Cooking badge, circa…let’s see, that was a few years ago. But you see I earned my cooking badge!
Back to being prepared…I keep a few foods on hand that are quick to assemble to stash in my briefcase. I also carry an empty water bottle to fill once I pass through security.
My go-to travel snacks
A favorite travel snack is a combo of peanut butter-filled pretzels, wasabi peas, almonds and dried cherries. I also like apple slices and cheese cubes. FYI: Apples keep well when packed in a ziptop bag. Chai Walnuts, Apricot Pecan Crisps, and Coconut Seed Clusters also make the list. Another go-to is dried apricots and toasted walnuts.
Apricot ginger biscotti
Apricot Ginger Biscotti
Because apricots and walnuts are a favorite combination, I turned them into a biscotti. Biscotti are a slice and bake, twice-baked cookie. The second baking makes them extra crunchy. These have twice the crunch-factor thanks to cornmeal and toasted walnuts. They’ve also been part of the travel-snack packing list. Plus I’ve given them as a hostess gift (wrapped in a clear bag or on a pottery tray.
Of course, there’s no need to leave home to enjoy these cookies. Savor them with a cup of tea or my Masala Chai.
Or try these Chocolate Cherry Almond Biscotti.
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Apricot Ginger Biscotti
Apricots, ginger, walnuts all folded together in a crunchy Apricot Ginger Biscotti. Super treat and travel snack!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 50
- Category: Sweets
- Method: Baked
- Cuisine: American
- 1 ½ cups white whole-wheat flour
- ½ cup cornmeal
- 1 cup sugar
- 1 1/4 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoon almond extract
- 3 tablespoons unsalted butter, melted
- ½ cup dried apricots, chopped
- 2 tablespoons crystalized ginger, finely chopped
- 1/2 cup toasted walnuts, chopped
- Preheat oven to 350° F.
- Line two baking sheets with parchment paper or silicone baking sheet.
- In large bowl, stir together flour, cornmeal, sugar, baking powder, ginger, and salt.
- In a separate bowl, mix together the eggs, vanilla and almond extract. Slowly add flour mixture and beaten eggs, apricots, crystallized ginger and walnuts. Add the butter; mix together. The dough will be wet and crumbly. Knead with your hands to combine. Divide dough in half.
- Roll each portion into a 14-inch log, place on baking sheet. Bake for 30 minutes, or until set. Remove from oven and let cool for 10 minutes. Reduce the heat to 250 degrees F.
- Transfer cookie log to cutting board. Using a sharp knife, slice into ½-inch cookies. Return the cookies to the baking sheet, and bake 20 more minutes. Remove for oven and allow to cool.
Substitute dried cherries or figs for the apricots.
- Serving Size: 1
- Calories: 75
Keywords: fruit cookie