How to keep savory biscotti crunchy?
I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no longer crunchy! They are made with eggs, whole milk, and butter, and I'm wondering if the fat in those ingredients is why they lose their crunchiness. I like the richness that the fat provides. Any recommendations on how to keep them crunchy?
Best Answer
I'll bet the rent that they weren't baked completely dry. Moisture made it to the crust overnight as happens with crunchy bread crust going leathery.
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Quick Answer about "How to keep savory biscotti crunchy?"
If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp.Why are my biscotti not crunchy?
If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.Should biscotti be crunchy?
After the first baking, the biscotti loaves should be firm and very lightly browned, but not hard.How do you store biscotti overnight?
To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in. Biscotti will stay good for up to a month at room temperature and three months in the freezer.Should you chill biscotti dough?
Mix and knead dough just until it comes together, don't overdo it. If the dough becomes difficult to handle, simply refrigerate for at least an hour, before kneading and shaping.Savory Biscotti
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