My Sillybear's Biscotti
My baby boys (grandsons) are just 1 now and they do love biscotti. I know their mothers are very careful on how much sugar they get in their daily diets, of course, there is sugar in some form in my biscotti, but I have cut down when making them for the boys. Veering from my usual recipe, I cut the sugar in half, and added some honey. To make the biscotti better for babies, I also added oats in the recipe. To me, dried apricots or a dried fruit of sorts makes the biscotti, and of course, I like to use nuts as in traditional biscotti. That said, biscotti remain a treat and not a staple, and don’t forget, they seem to be a great teething tool.
Sylbert (Sillybear) was with me the whole time I was making them, almost on top of me in fact, so now I can make biscotti with one hand! Not really. LOL
I hope you try them and let me know how they come out for you. Please do email me if you have questions!
My Sillybear’s Biscotti
¼ c. melted butter
½ c. sugar
2 tbsp. Honey
2/3 c. chopped apricots (those without sulphite are dark but better for your child’s health and yours too!)
½ c. nuts of choice, chopped, slivered or otherwise
1 tsp. cinnamon
½ c. oats
2 c. flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
Heat oven to 375° F.
Beat the eggs in your mixing bowl with the sugar and honey for about 4 minutes. Add butter and mix for 1 minute.
In the meantime, in a separate bowl, mix the flour, oats, cinnamon, baking soda and powder, the salt, apricots and nuts.
Add all at once to the egg mixture and beat till completely mixed.
Use parchment paper on your cookie sheet if you have it.
Make 2 even sized logs, approximately 14 inches my 3 inches, place on your cookie sheet 4 inches apart.
Bake for 25 minutes.
Remove from oven and lower the temperature of the oven to 325° F. Let them rest 10 minutes.
Slice the logs into even pieces of ¾ inch wide.
Place back on the cookie sheet on their sides and cook for 10 minutes on each side before removing from the oven.