Trail Mix | Trail Mix, Biscotti Style
I like to eat trail mix while driving and hiking; however, I am destined to drop pieces in my lap and on the trail. As such, I decided to create a cookie that was secondarily a cookie and primarily a way to eat trail mix with one hand on the steering wheel or carrying a water bottle. You can use any favorite trail mix for this recipe. The biscotti-style bake gives the cookie a bit of crisp, although not as much as a true biscotti. My favorite trail mix has large pieces of almonds; yours may be completely different. In both cases, this light cookie satisfies in its supporting role.
½ cup unsalted butter
¾ cup brown sugar
1 teaspoon vanilla
2¼ cups flour
½ teaspoon baking powder
¼ teaspoon salt (a small amount of salt to taste since most trail mix is salted)
2½ cups trail mix
Cream butter and sugar.
Mix in eggs and vanilla.
Stir together and mix into above.
Stir into above.
Refrigerate dough for 30 minutes.
Shape into a loaf 10″ x 3″ x ¾”
Bake at 350° for 30-35 minutes, until the dough begins to golden.
Cool for 30 minutes.
Slice with a large, sharp knife (to cleanly cut through nuts) into ½” sections so that each piece is ½” x 3″ x ¾”. For a biscotti appearance, slice at a diagonal. For a trail bar appearance, slice straight.
Lay each piece on its side on the cookie sheet.
Bake at 325° for 15-20 minutes, until golden.