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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.
Almond Blueberry Biscotti
Ingredients
Dry
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet
- 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
Instructions
- 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. 🙂
Nutrition
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Delish!!!
Min, thanks for stopping by and linking in to the cherry + almond extravaganza! I am now following you on Bloglovin. Hope to see you again soon.
So sorry to hear about your father-in-law. My positive thoughts are headed your way. Cooking can certainly take one’s mind off bad news … and your recipe looks comforting and perfect when you’re traveling. You used all my favorite ingredients, especially dried blueberries (I’m a New England girl .. so it reminds me of time spend up in Maine).
These biscotti look delicious. I just bought some dried wild Maine blueberries when I was in Maine on vacation a couple of weeks ago and now I’ve found the perfect recipe to highlight them!! Have bookmarked to try soon. Thanks so much.
Ooh! Wild blueberries! I bet the biscotti will turn out even better! I appreciate your comment ;).
Min! Omg, I fall asleep on car rides too… It’s just that the passing scenery and being warm and snug in the car seat just makes me fall asleep…and I can’t help it! Juan used to complain that I never acted my role as the co-pilot! and now I really pinch myself all over just to stay awake!
And…thanks for sharing this biscotti! Looks amazing and sooo healthy! the last time I made biscotti was for Christmas… and I think it’s time to bake some again soon! Sending big hug your way! Hope you and Tim and your mum-in-law stay strong during this tough period!
Car rides = nap time. Tim knows now to never count on me to keep him company. I still try though.
Yes, you should def make some biscotti 😉
Your biscotti looks and sounds delicious. I’ve yet to try that flavour combination of blueberries and almonds. It sounds yummy! I came across your blog on Marvellous Monday’s.
Thank you, Laura! I just love your blog name ;). Heading over there right now!
So sorry to hear of your father in law’s cancer. Sending prayers and healing thoughts your way:) I am visiting from the Nap Time Creations party and I just love your site. Your pictures are beautiful and I cannot wait to try this recipe. It looks amazing. I am a new follower on twitter too:)
Thank you so much Shannon! You are so sweet. We have faith that God will heal him with His mighty hands. And I’m flattered by your compliments ;). I look forward to following as well!
This sounds incredible.
Love how you can fall asleep in the car! Sounds like my husband! Blueberry almond is a classic combo! Yum!
Wow! These look incredible MJ! I’ve never made Biscotti before, definitely pinning this so I can give it a try. Love the almonds you added to this too. 🙂