Biscotti and humidity

[whole milk]

Hi, I have a question,

Where I live it's already a bit humid and it's going to get worse come summer. When I make biscotti they tend to lose their snap unless I thrice bake them (triscotti? ) before eating them. I was wondering if anyone has a solution to keeping them dry, either storage techniques or something I can add to the batter that helps fight the moisture in the air.

Thanks,

[Andy M.]

You'll just have to eat them faster.

[merstar]

I suggest storing them in an airtight glass canister with a spring-lock catch. Storing them in plastic will not retain their snap nor will any type of glass that's not airtight. Here's the type of canister I use for all my cookies - it keeps the moist cookies moist and the crisp cookies crisp for a long, long time. They come in various sizes - this shows two: (Click on the photos to enlarge):

Air-Tight Glass Jars - J. Martinez & Company - The World's Finest Coffee - air-tight glass canister,

[JPolito830]

I also use this type of container, Merstar. I never liked plastic, especially with cookies.