Planning for a family hike or day at the park can be energy draining and time-consuming– do you have the right equipment, did you pack enough food to last throughout the day? And then, there’s the whole– did you pack the right food? Well, These trail-mix cookies only require a handful of ingredients, and can be eaten on the go, making them perfect for any hiking, camping, or trailblazing situation.
- 3 3/4 cups sliced almonds, divided
- 1/4 tsp. almond extract
- 1/4 cup honey
- 2 cups finely chopped dried apricots
- 1 cup finely chopped dried cherries or cranberries
- 1 cup finely chopped pistachios, toasted
Place 1 1/4 cups almonds in a food processor; pulse until finely chopped. Remove almonds to a shallow bowl; reserve for coating.
Add remaining almonds to food processor; pulse until finely chopped. While processing, gradually add extract and honey. Remove to bowl; stir in apricots and cherries. Divide mixture into six portions; shape each into a 1/2-in.-thick roll. Wrap in plastic; refrigerate 1 hour or until firm.
Unwrap and cut rolls into 1 1/2-in. pieces. Roll half of the pieces in reserved almonds, pressing gently to help the nuts adhere. Roll remaining half in pistachios. Wrap individually or store between waxed paper in airtight containers.
Note: To toast nuts, bake in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
For more recipes like this, check out Country Woman!