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. 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 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. These have twice the crunch-factor thanks to cornmeal and toasted walnuts. White whole -wheat flour, cornmeal, walnuts and dried apricots boost the fiber in these cookies. They’re also on my travel-snack packing list. Plus I’ve given them as a hostess gift (wrapped in a clear bag or on a pottery tray). When I bake cookies, I use a silicon baking mat. I love that they make cleanup easy. No more scrubbing sticky residue off of baking pans, just a quick rinse and these mats are clean.
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.
P.S. Want more healthy living tips and healthy diet recipes? Sign up for my newsletter here.
This post contains affiliate links. That means if you click on a link and make a purchase, I may make a small commission. This does not affect the price you pay but helps fund the website.
Pin it for later!
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. 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