Biscotti is an Italian cookie that is twice-baked. It is a perfect cookie for babies who are teething. This is a cookie that is long-lasting and hard however, it dissolves quite easily in the baby’s mouth. These biscotti cookies are not great for just babies – Moms and Dads will love them too!

Step by Step Instructions

Start by pre-heating the oven to 350 degrees and then use parchment paper to line a large baking sheet.

Put the first 3 dry ingredients into a bowl and set the bowl aside. Using a large mixing bowl, combine the butter, brown sugar, vanilla and eggs; then mix well until the ingredients are combined. Add the flour mixture slowly to the wet mixture but do not over-mix.

Mold the dough into one large loaf-shape – about twelve inches long. Bake the loaf on the sheet for forty minutes, just until it is a golden brown color. Take the loaf out and cool on a baking rack for about thirty minutes.

Once the biscotti has cooled completely, place it on the cutting board. Using a serrated, sharp knife, cut the loaf crossways, into pieces about half an inch in size. Then arrange all of the slices onto the baking sheet and bake for another 15-20 minutes.

Notes

These baby biscotti biters may be stored for about five days as long as they are in an airtight container. They can also be placed in the freezer for up to three weeks, provided they are wrapped in foil and then placed in a plastic bag.