By Julie Van Rosendaal
on April 19, 2013
Long, hard biscotti are perfect
for little hands to grab and nibble.
These crunchy cookies are made
with jarred baby food; substitute
1/2 cup of your favourite homemade
fruit or vegetable puree.
(Note: these cookies are surprisingly
sweet if made with sweet
potato; if you’re tempted to
sweeten them, note that Health
Canada advises against serving
honey to babies under a year due
to risk of infant botulism.)
1/4 cup (60 ml) canola or olive oil or
1 4.5 oz (128 ml) jar pureed fruit or vegetable
baby food, such as sweet potato
2 large eggs or 4 egg yolks
1 cup (250 ml) all-purpose or whole wheat
1 cup (250 ml) barley or oat flour
1/2 cup (125 ml) old-fashioned oats
1 tsp (5 ml) baking powder
1. Preheat oven to 350°F.
In a large bowl, stir together the oil, baby
food purée and eggs until smooth. Add
the flour, barley flour, oats, baking powder
and salt and stir just until blended.
Place the dough on a greased or parchment-
lined baking sheet. With dampened
hands, shape it into a flat log that’s about
8 inches long and 3 inches wide.
Bake for 30 minutes, until firm and
cracked on top. Transfer the log to a cutting
board or wire rack to cool and reduce
the oven temperature to 300°F.
When it’s cool enough to handle (the log
may crumble if it’s still hot) cut into 1/2–
3/4-inch slices on a slight diagonal with a
sharp serrated knife. Place the slices
upright on the cookie sheet, spacing them
about 1/2-inch apart so that there’s room
for the air to circulate between them, and
return to the oven for 30 minutes. If you
like, turn the heat off and leave the biscotti
inside the oven until it cools down to make
them even harder.
Makes about 18 biscotti. Store extras in an
Originally published in ParentsCanada magazine, May/June 2013.
By Julie Van Rosendaal |
April 19, 2013