Baby Biscotti Biters
A Recipe for 9-12 Months
Posted by Christen Babb
Biscotti, meaning “twice-baked” in Italian, is a perfect teething cookie for babies. This cookie is hard and long-lasting, but dissolves easily in the mouth. And the best part about this recipe is that moms and dads can dip the extra biscotti in their coffee for a delightful gourmet treat.
2 cups whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup brown sugar
½ cup (one stick) unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
Mix first three (dry) ingredients together and set aside. In a large mixing bowl, combine the brown sugar, butter, eggs, and vanilla together; mix until well combined. Slowly add flour mixture to wet mixture, but do not over mix.
Form the dough into a large loaf, about 12 inches long. Bake for 40 minutes, until lightly golden brown. Cool on wire rack for about 30 minutes.
Once completely cooled, place the loaf on a cutting board. With a sharp, serrated knife, cut the log cross-ways into ½ inch pieces. Arrange the cookie slices on the baking sheet and put back into the over for about 15-20 minutes.
Baby Biscotti Biters can be stored in an airtight container for about 5 days or, wrap in foil and freeze in plastic bag for up to 3 weeks.