I love exploring different snacks and teething biscuits with Z&L. I try different recipes I find online and see what works best for us - and of course, what the boys like. Just a side note though, I am not a baker (nor am I good at it.. LOL) so most of the recipes I try are simple and easy-to-do.
This recipe came from the Vanilla Biscotti recipe I found at the Homemade Baby Food Recipe website. This is the second time I am making this and I have done a bit of tweaking with the recipe - mainly I tried to reduce the amount of sugar and added a bit of apple sauce - which is why it is now called a Vanilla Apple Biscotti. It is also good to note that this is not only for babies, but adults LOVE it too! Whenever my parents come to visit, they usually eat this with a cup of hot coffee (and my mom keeps bugging me to make more. haha).
Before you start with this recipe - pull out your butter and leave it on the counter for a few hours - you need the butter to be room temperature for this recipe (it's something I always forget to do!!) - honestly, because I am not a baker, I don't really know how this affects the recipe.. - any bakers out there care to share the science behind this? :)
Also, the only thing I don't like about this recipe is the bottom part gets a bit harder (crustier) - so the boys have a hard time eating that part (they usually just spit it out)
Vanilla Apple Biscotti
1 1/2 tbsp butter (room temperature)
1/4 cup sugar
2 tbsp Apple Sauce
1 tsp vanilla extract
1/2 tsp baking powder
tiny pinch salt
1 1/4 cup flour (add a little bit more if dough is too wet)
Preheat the oven to 350 deg F, 180 deg C.
Cream butter then slowly add sugar.
Add egg. When egg is completely mixed in, add apple sauce.
Add the vanilla extract, flour, baking powder and salt and mix the dough well. It should be fairly sticky, but you should be able to gently mould it with your hands. If it’s too sticky, add a little bit more flour
Form the dough into a long “log” shape - this dough doesn't really rise or change shape, so form it in a shape that you want.
Bake for 20 mins on a greased baking sheet/cookie sheet.
Allow to cool, then carefully cut into 1/2 inches slices with a bread knife.
Place each slice, cut side down, on a baking/cookie sheet, then bake for another 5-10 minutes, turn it, then bake for another 5-10 minutes.
Remove from the oven and cool completely – they get harder as they cool.
After the biscotti has cooled down, I usually store them in a nice mason jar :)