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Old 04-10-2008, 06:40 PM   #1
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Join Date: Apr 2008
Location: yokohama, japan
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Question Biscotti and humidity

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.



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Old 04-10-2008, 07:56 PM   #2
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You'll just have to eat them faster.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-11-2008, 05:39 PM   #3
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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,
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Old 04-21-2008, 10:57 AM   #4
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Location: Richmond, VA
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I also use this type of container, Merstar. I never liked plastic, especially with cookies.
Recent culinary graduate, chocolate covered gifts are my specialty.
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