Roasted Tomato and Mozzarella Biscotti for Dogs Recipe
There are several brands of fire-roasted crushed tomatoes available at your local grocery store. The flavor is smoky, rich, and intense.
YIELDS ► 100 crouton-size biscuits
- 2 cups pastry flour or unbleached flour
- 2 teaspoons baking powder
- 2 tablespoons canned fire-roasted crushed tomatoes
- ¼ cup natural mozzarella, shredded
- 2 tablespoons canola oil
- ¼ cup filtered water
Preheat the oven to 325ºF.
Measure the flour, baking powder, tomatoes, and mozzarella into a mixing bowl. Whisk till combined.
Make a well in the flour and pour in the canola oil. Combine with an electric mixer on medium speed using a paddle attachment. Mix until crumbly.
Add the water all at once and mix until just combined. The mixture should form a soft dough.
Turn the dough out onto a slightly floured surface and shape it into a flat disc. Place the disc on a parchment-lined cookie sheet and use a rolling pin to flatten the dough to a ½-inch thickness.
Bake 18–25 minutes till it is dry and firm to the touch. Remove the dough from the oven and cool slightly. Cut it into ½-inch strips using either a knife or pizza cutter. Rotate the pan and cut the strips into ½-inch cubes. Separate the cubes and return the pan to the oven. Bake the biscuits another 15–20 minutes. Remove the biscotti from the oven, cool them on a baking rack, and store them in a cookie tin.
