Doggy Biscotti

Everyone I know loves eating this Italian dessert. This is the canine friendly version of a long time favorite.

You Will Need:


  • 1/4 cup (59.14 ml) honey
  • 1 cup (236.59 ml) water
  • 1/8 cup ( 29.57 ml) canola oil
  • 1 egg, beaten
  • 1 tsp (4.92 ml) vanilla extract
  • 4 cups (946.35 ml) whole wheat flour
  • 2 tsp (9.84 ml) ground cinnamon
  • 1 cup pumpkin

How to make the biscotti:

  1. preheat oven to 350°F (176.67 °C)
  2. In a large bowl stir together the honey, eggs, water, oil, vanilla and pie filling
  3. In a separate bowl mix together the flour and cinnamon
  4. Using a mixer (or a spoon) carefully combine the wet and dry ingredients together
  5. Knead the dough, with your hands, in the bowl until it forms a ball shape
  6. Cut the dough ball in half to form two equally sized balls
  7. Lightly spray a baking sheet with non-stick cooking spray
  8. Form each dough ball on the baking sheet into a slightly rounded rectangle about one inch ( 2.54 cm) thick
  9. Place loaves about two inches (5.08 cm) apart on the baking sheet and bake them for 35 minutes. Remove them from the oven. Let them rest on the baking sheet for 30 minutes.
  10. Lower the oven temperature to 300 °F (148.89 °C)
  11. After resting, place the loaves onto a cutting board and slice them into 1/2 inch (1.27 cm) thick slices
  12. Place the slices cut side down onto a baking sheet
  13. Bake for 20 minutes, flip them over, then bake for an additional 20 minutes or until hard and crunchy

The slices can cool completely on a cooling rack

This recipe should yield 24 (12 per loaf) cookies

Recipe from:


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