How to Avoid Soggy Chopped Nuts in Baked Goods

How to Avoid Soggy Chopped Nuts in Baked Goods - Cookies and Sliced Bread on Brown Wooden Chopping Board

I avoid putting chopped nuts inside quick breads because they tend to result in a soggy texture, not crisp as nuts should be. (I think it's less of a problem in cookies.) I'd like to hear how others deal with this. Is coating them first with something an option?

Related question: if I toast nuts in the oven, am I better off toasting them whole and then chopping, or chopping first and then toasting?

bakingnuts


Best Answer

Relating to your second question: toast, then chop. When you chop first, it is too easy for the smaller pieces to burn.



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How to Avoid Soggy Chopped Nuts in Baked Goods - Brown Bread on Wooden Table
How to Avoid Soggy Chopped Nuts in Baked Goods - Cookies and Bread on a Wooden Board
How to Avoid Soggy Chopped Nuts in Baked Goods - Flatlay of a Delicious Bread on Brown Wooden Chopping Board


Quick Answer about "How to Avoid Soggy Chopped Nuts in Baked Goods"

For the first question, if you toast the nuts before adding them it also helps with the texture. Coating in flour also helps with keeping the texture by giving the dough some anchorage and ensures even distribution.



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