Italian Teething Cookies Recipe -
Italian Teething Cookies Recipe

Italian Teething Cookies

Recipe by  

"In Italian, these cookies are called "Ossi Dei Morti" or bones of the dead. They are hard cookies, but they are used for teething babies. Adults like to dip them in cappuccino."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. 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.
  2. On a lightly floured surface, roll the dough into long log shapes, about 1 1/2 inches in diameter, and as long as your cookie sheet. Cover with a clean towel, and let them sit out overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). 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.
  4. Bake for 15 to 20 minutes in the preheated oven, until they are a light brown. Remove from baking sheets to cool on wire racks. These cookies can be stored for a month in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2007

This is just what I was looking for I did add 1/2 tsp double strength vanilla & 1 tsp cinnamon,which required me to add addl flour, also instead of rolling logs which was a little hard to do I made them about 1/2 inch think by 1 inch wide flat logs I used a fork to decorate. The dough was still sticky so I did roll the amount I was working with in flour. Also I found if I cut them before they dryed over night it was a much harder cookie. Thanks!

Most Helpful Critical Review
Feb 11, 2008

I didn't like them, baby didn't like them, they got moldy in 2 weeks. So they definitely don't last a month in an airtight container.


27 Ratings

Aug 29, 2002

I made these last night,very easy recipe. The dough was sticky even after the extra cup of flour. I added a tsp of vanilla for flavor. After waiting over night I ended up blackening the bottoms of some. On the up side my 9 month old really likes them and so did the 2 year old I baby sit. So I'll make it again. I like the taste of the batter,so I was a little disappointed in the taste after cooking,but then again I was not cooking them for me,and thank God I am not teething,because those cookies live up to their name.

Aug 04, 2003

I thought that babies under a year shouldn't have egg whites? even baked...

Sep 14, 2007

These are great! However, instead of messing with the very sticky dough, I just used a ziplock/pastry bag to make the cookies individually, then let them harden over night. Really tasty, and perfect for coffee!

Jun 10, 2008

My child loved these. I am only giving it a four because it includes eggs. I didn't realize until later that my five month shouldn't have egg whites. Luckily, he doesn't have a problem with them!

Feb 12, 2009

Bones of the Dead, as these are called, are much improved by the addition of ground cloves and almond or vanilla extract. Also, though some reviewers show signs of paranoia, of course babies can eat egg whites! They've been doing it for millennia!

Dec 02, 2007

This is a super recipe for teething babies. I experimented using Splenda and it still turned out fine. I used cookie cutters for shapes before setting out overnight. Can also lay the soggy cookie to dry and it will be hard as new again!


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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