Baby biscotti

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 melted butter
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 flour
1 cup (250 ml) barley or oat flour
1/2 cup (125 ml) old-fashioned oats
1 tsp (5 ml) baking powder pinch salt


1. Preheat oven to 350°F.

2. 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.

3. 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.

4. 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 airtight container.

Originally published in ParentsCanada magazine, May/June 2013.

By Julie Van Rosendaal | April 19, 2013

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