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 also make the list. Another go-to is dried apricots and toasted walnuts nuts.
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.
Of course, there’s no need to leave home to enjoy these cookies. Savor them with a cup of tea or my Masala Chai.Print
Apricot Ginger Biscotti
Substitute dried cherries or figs for the apricots.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 50
- Category: Sweets
- 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.
- 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.