For this month’s Recipe Redux theme, it’s all about travel snacks or mini meals. While the Hungryman and I had plans to travel a lot this summer, including a trip to Korea, they all came to an abrupt halt upon learning the devastating news that my father-in-law’s cancer had resurfaced after 15 years. Rather than hopping on a plane, we spend a great amount of time in the car driving back and forth to visit him in Houston. This is how I’m maintaining my tan this summer. 😉
I recently took a mini road trip with my in-laws to check out the plot of land that they purchased many.many years ago. It wasn’t that far. However, from the insane amount of food my mother-in-law managed to pack in her lil’ Kipling bag, one would’ve thought we were headed to California. As she looked out the window, she happily munched away but not without offering the snacks to everyone first. She appeared tranquil in that moment. When I asked her how she was able to eat so much after just having finished lunch, she giggled and said snacking is the best part about road trips. I couldn’t argue with that.
Sure, I love snacking too. However, as of late, the car seems to have a relaxing effect on me as I can’t remember the last time I actually stayed awake to keep the Hungryman company. Apparently, I startle him from time to time blurting out, “Oh, I’m so sorry I fell asleep. How are you doing?”……over and over again. Why can’t I ever remember doing so? The only way to resolve this issue is caffeine, which I’m extremely sensitive to. And because I’m one who believes coffee and tea are meant to be enjoyed with a sweet snack, I make biscotti.
Never made them before? Don’t worry. They are pretty forgiving. If the dough is too dry or crumbly, throw in an egg. If it’s too sticky, add more flour (a lil’ at a time).
This time, I made Almond Blueberry Biscotti. The texture is just the way I like it. Light and crunchy, not hard-as-rock. Slightly crumbly. Perfectly dunkable. As you chew, the bright and refreshing flavor of lemon becomes more prominent. At just 84 calories per slice, this biscotti is sure to keep you satisfied (but not feeling guilty) wherever your travels may take you.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup brown sugar
- 3 eggs
- 2 Tbs lemon juice
- 2 tsp lemon zest
- 1 Tbs butter melted
- 1 tsp almond extract
- 3/4 cup dried blueberries
- 3/4 cup sliced almonds toasted
- Preheat oven to 350F. Combine dry ingredients in a large bowl. Combine wet ingredients (up to almond extract) in another bowl. Add wet mixture to dry mixture. Stir until well blended. The dough will be dry and crumbly. Don't worry. Stir in almonds and blueberries. Knead dough in bowl. It will become sticky. Divide dough in half. Shape each portion into a log. Place rolls on a greased baking sheet. Flatten each roll to 1 in thickness using your palm.
- Bake for 20 minutes, until slightly golden. Remove rolls from pan and place on a wire rack to cool for 15 minutes. Cut into 1/2 in slices using a serrated knife.
- Lower oven temperature to 250 F. Arrange biscotti, cut side down on a baking sheet and bake for 15 minutes. Flip and bake the other side for an additional 10 minutes. Cool on a wire rack. In the meantime, get your favorite beverage ready. 🙂
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