Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Baby Teething Biscotti




Source of Recipe


American Baby


List of Ingredients




1-3/4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/3 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla


Recipe



Preheat oven to 325 degree F. Lightly grease a cookie sheet; set aside. In a large bowl stir together the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt until combined. Add the egg, milk, oil, and vanilla, stirring until a stiff dough forms.

Form dough into a log 12 inches long. Place on prepared sheet and flatten slightly until log is 2 inches wide. Bake until firm and lightly browned, 20 to 25 minutes. Cool on cookie sheet for 1 hour.

Using a serrated knife, cut log into 1/2-inch-thick slices. Arrange on the cookie sheet and return cookies to oven. Bake until slices are dry and crisp, 20 to 25 minutes, turning once. Remove to wire rack to cool completely. Makes 18 to 20 biscotti.

Store at room temperature for up to 3 days. To freeze, place in a resealable plastic freezer bag. Label and freeze for up to 3 months.

Nutritional Information