Help!
I am having a horrible time making biscotti. They are coming out great in taste and texture- except no matter what I do I can't get them crispy. I have tried almost everything. Any suggestions?
Here is the original recipe and alternatives I have tried:
Ingredients
375g almond flour (I am using fine, not extra-fine).
1½ cup almonds
3/4 cup sugar substitute (truvia or splenda)
2 ¼ tsp baking powder
2x pinch of sea salt
3 eggs
1 tablespoon almond extract
Cook at 350 for 15 minutes (original recipe calls for 25-30 minutes but they burn).
Cool completely
Re-heat at 350 for 10-15 minutes.
I have tried these various alternatives separately:
1) Adding 300g of almond flour instead of 375g but keeping the 3 eggs in the recipe
2) Adding 1 1/2 tablespoon of tapioca flour
3) Cooling in the refrigerator and then re-heating at 250 for 15-20 minutes
In the recipe someone also complained about lack of crispiness and she attacked her problem by adding water. That doesn't sound right to me as you want the mixture drier in order to crisp up, no? Still, I tried her approach with #1, by using less almond flour and keeping the 3 eggs (to no avail).
So the only other option left for me, unless someone here has some idea, is to keep the 375g flour but reduce the eggs to 2.
Any thoughts would be greatly appreciated! Thanks!
I am having a horrible time making biscotti. They are coming out great in taste and texture- except no matter what I do I can't get them crispy. I have tried almost everything. Any suggestions?
Here is the original recipe and alternatives I have tried:
Ingredients
375g almond flour (I am using fine, not extra-fine).
1½ cup almonds
3/4 cup sugar substitute (truvia or splenda)
2 ¼ tsp baking powder
2x pinch of sea salt
3 eggs
1 tablespoon almond extract
Cook at 350 for 15 minutes (original recipe calls for 25-30 minutes but they burn).
Cool completely
Re-heat at 350 for 10-15 minutes.
I have tried these various alternatives separately:
1) Adding 300g of almond flour instead of 375g but keeping the 3 eggs in the recipe
2) Adding 1 1/2 tablespoon of tapioca flour
3) Cooling in the refrigerator and then re-heating at 250 for 15-20 minutes
In the recipe someone also complained about lack of crispiness and she attacked her problem by adding water. That doesn't sound right to me as you want the mixture drier in order to crisp up, no? Still, I tried her approach with #1, by using less almond flour and keeping the 3 eggs (to no avail).
So the only other option left for me, unless someone here has some idea, is to keep the 375g flour but reduce the eggs to 2.
Any thoughts would be greatly appreciated! Thanks!