Baby Biscotti (Italian Teething Cookies)

Simple to make, I could so picture an old Italian woman handing one of these to her grandchild to teethe on (and then taking one for herself and coating it with chocolate then dipping it in her cappuccino). Friends of mine recently returned from a research trip to Tuscany and brought a box of these back for Lilly. 

I am constantly looking for something better for Lilly to chew and drool on!


3 eggs

2 cups confectioners sugar

2 cups all-purpose flour

1 tsp baking powder


In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes, until mixture is thick and pale. Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, you can add more flour.

On a lightly floured surface, roll the dough into long logs, about 1 1/2 inches in diameter, and as long as your cookie sheet. Cover with a clean towel, and let them set out overnight.

Remove the rolls of dough from the cookie sheets and place them on a lightly floured surface. Cut into 1 1/2 inch long pieces. And return them to the baking sheets. Bake for 15 to 20 minutes in 350 degree oven, until they are a light brown. Remove from baking sheets to cool on wire racks. These cookies will store well in an air-tight container for about two weeks.

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