Twice-Baked Sardine and Oat Biscotti for Dogs

Instructions

1. Prepare the sardines and oats: Preheat the oven to 170°C or 340°F, line a small baking tray with parchment paper, and grind the rolled oats into a fine, even flour using a food processor or blender. Open the sardines, check the ingredient label to make sure they're fully cooked, packed in water, and contain no added salt, seasoning, sauces, onion, or garlic, then drain thoroughly. Place the fish in a shallow bowl, separate it with a fork, and carefully remove any bones or firm fragments, even though some canned sardines have softened edible bones, as this recipe calls for boneless fish for a more consistent texture; mash everything into a relatively smooth paste, breaking up larger pieces.

   

2. Mix a firm, workable dough: Stir the beaten egg and pumpkin puree into the mashed sardines until evenly combined, then gradually fold in the finely ground oats with a spatula until you have a thick dough that holds together when pressed, feels slightly tacky, but doesn't pour, spread, or leave wet batter on your fingers. Let it stand for 5 minutes so the oats can absorb moisture; if it's still excessively sticky, mix in another teaspoon of finely ground oats, or if it's dry and crumbly, add plain water a few drops at a time, up to approximately 2 teaspoons. Don't add oil, salt, stock cubes, or seasonings, and remember that the egg is still raw at this point and must cook thoroughly during

   

3. Shape and bake the loaf: Transfer the dough to the prepared tray and, with clean, slightly damp hands, shape it into a compact rectangular loaf approximately 15 cm long, 6 cm wide, and 2.5 cm high, flattening the top and squaring the edges for even slices without leaving the center noticeably thicker than the ends. Bake on the middle oven rack at 170°C or 340°F for approximately 25 to 30 minutes, until the loaf looks set, feels firm when gently pressed, and has lightly browned edges. Since the mixture contains raw egg, check that the center is fully cooked and reaches at least 74°C or 165°F on a food thermometer before slicing, returning it to the oven for a few more minutes if needed.

   

4. Cool briefly and cut thin slices: Remove the loaf from the oven, reduce the temperature to 135°C or 275°F, and let it rest on its tray for approximately 10 to 15 minutes, until it's cool enough to handle but still slightly warm; this helps it settle without making it difficult to slice. Move it to a clean cutting board and use a serrated knife with gentle sawing movements to cut crosswise into small, even slices approximately 5 to 7 mm thick, rather than thick human-sized biscotti; if an edge crumbles, slow down instead of pressing harder. Lay the slices flat on the original parchment-lined tray, leaving a small gap between them so they can dry evenly.

   

5. Bake again until thoroughly dry: Return the sliced biscotti to the oven at 135°C or 275°F for approximately 20 minutes, carefully turn each piece with a spatula or kitchen tongs, then bake for another 20 to 30 minutes, checking regularly near the end until firm, dry, and lightly golden without dark or burnt edges; thicker slices may need extra drying time. Switch off the oven and leave the tray inside for another 10 minutes with the door slightly ajar, provided the biscuits aren't browning further, then transfer them to a wire rack to cool completely. Break one test biscuit in half to check that the center is dry throughout, with no soft, damp, or gummy middle; if any moisture remains,