whole milk
Senior Cook
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,
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,
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