Your biscotti look perfect! I have tried many times to make vegan and gluten free biscotti, but they always end up crumbly.. look forward to trying your recipe! What can we use instead of soy flour? (Is the soy flour raw, or the kind of soy powder that you can mix with water to get instant soymilk?)
Dear Emilye Lin Thank you for your comment. This recipe uses a type of soybean powder that can be mixed with water to make instant soymilk. Enjoy the time to make delicious biscotti.
@@cooking.hana-hiyori I made it today; my dough had some cracks as I was shaping it, and crumbled a little when I sliced it. And it took nearly an hour in the oven for the biscotti to dry out and become crunchy! Wonder what went wrong 😢 they are very tasty 😋 I am surprised yours baked through so quickly considering how thick you cut them. I cut mine quite thin and still it took double the time to become crunchy.
@@cooking.hana-hiyori thank you for the tips! I wonder why mine took so long to bake through (1 hour), while yours seemed to bake up crunchy in 30min. Will try again and see. Thank you :)
Your biscotti look perfect! I have tried many times to make vegan and gluten free biscotti, but they always end up crumbly.. look forward to trying your recipe! What can we use instead of soy flour? (Is the soy flour raw, or the kind of soy powder that you can mix with water to get instant soymilk?)
Dear Emilye Lin
Thank you for your comment. This recipe uses a type of
soybean powder that can be mixed with water to make instant soymilk.
Enjoy the time to make delicious biscotti.
@@cooking.hana-hiyori thank you 😊 will let you know how it goes when I try it
@@cooking.hana-hiyori I made it today; my dough had some cracks as I was shaping it, and crumbled a little when I sliced it. And it took nearly an hour in the oven for the biscotti to dry out and become crunchy! Wonder what went wrong 😢 they are very tasty 😋 I am surprised yours baked through so quickly considering how thick you cut them. I cut mine quite thin and still it took double the time to become crunchy.
If it cracks when shaping, add a little soy milk. When slicing, allow the dough to cool completely. It will not easily collapse. I'm rooting for you.
@@cooking.hana-hiyori thank you for the tips!
I wonder why mine took so long to bake through (1 hour), while yours seemed to bake up crunchy in 30min. Will try again and see. Thank you :)