Biscotti I made turned out dense. How to modify recipe to have crisp, light biscotti?
I followed a Martha Stewart recipe for biscotti. It was minimal, had no butter and pretty easy to follow. At some steps, I modified things (as noted below.) I just want to know why my biscotti didn't turn out light, porous (doesn't soak much chai when dipped) and crisp (it's kind of dense bread-ish)
I'd like to make these again, so any tips would be helpful.
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar [Mod: 3/4 cup since I like less sugar]
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted [Mod: used whole almonds since I didn't have slivered ones.]
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined. [Mod: used hands to knead dough]
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. [Mod: Probably 3/4 to 1 inch tall log] Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.