A few of my favorite things…apricots, ginger, walnuts. Folded together in a crunchy Apricot Ginger Biscotti, this biscotti recipe travels well so are good to send or take along as a snack!
When I travel, I always pack snacks. I never know when hunger will strike, or the flight delayed, or the road too long. Though it’s usually not when you have enough time during a layover. It’s when time is tight or choices are mediocre.
I’m 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.
Pack an empty water bottle to fill after you pass through security.
My go-to travel snacks
- A combo of peanut butter-filled pretzels, wasabi peas, almonds, and dried cherries.
- Apple slices and cheese cubes. FYI: Apples keep well in a ziptop bag.
- Chai Walnuts, Apricot Pecan Crisps, and Coconut Seed Clusters also make the list.
- Dried apricots and toasted walnuts.
Apricot Ginger Biscotti recipe
Because apricots and walnuts are a favorite combination, I turned them into a biscotti recipe.
Biscotti are a slice and bake, twice-baked cookie. The second baking makes them extra crunchy.
After mixing the dough you pat it into a log. Refrigerate the log if you like. Great for when time is short, you can mix these then get back to them in a day or two.
Bake the log. Slice the log, then bake the individual cookies.
When I bake cookies, I use a silicon baking mat. I love the easier cleanup. No more scrubbing sticky residue off of baking pans, just a quick rinse and these mats are clean.
Apricot Ginger Biscotti are much lower fat than most cookies. White whole -wheat flour, cornmeal, walnuts, and dried apricots boost the fiber. So, in teh end, delish and nutrish!
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 LiveBest 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 1x
- 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. Can be refrigerated overnight at this point. 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
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