There is nothing worse than watching my littlest practically chew her fingers off when her budding teeth are really driving her crazy. Who knew so much drool could come out of someone so small? These teething biscotti are a great, healthy way to provide some relief to my little sweetie. They’re super crunchy, but dissolve quickly in her mouth, making them perfect for anyone from 10 months old to well, whenever. My 3 year old still can’t get enough of them and I love to dunk them in hot coffee on lazy weekend mornings. I always like to play with flavors, so I added cardamom, but feel free to add your favorite spice. Grow on, teeth!
2 cups white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon cardamom
3/4 cup brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla
Preheat oven to 350° and line a baking sheet with parchment paper.
Mix dry ingredients together in small bowl and set aside. In large mixing bowl, combine the brown sugar, butter, eggs, and vanilla mixing until well combined. Slowly add flour mixture, taking care to not over mix.
Form the dough into a large loaf on prepared baking sheet. Approximately 12”x 6”. Bake for 40 minutes, until golden brown. Cool on a wire rack for about 30 minutes.
Once loaf is cooled, place on a cutting board and slice cross-ways into 1/2” pieces with a serrated knife. Arrange the biscotti slices on the baking sheet and put back into the oven for about 15-20 minutes.
Feel free to enjoy the teething biscotti for 5 days if stored in an airtight container. Or freeze for up to a month for those teething emergencies.