Agree with 702551 on the expected relatively short life of these croissant-adapted biscotti. If you want to store them, I'd try in the freezer.
If you want biscotti to keep around, maybe better to make a traditional recipe (whatever flavors you like). They are good for several weeks stored in an air tight tin at room temp (most sources say 2 weeks, one up to a month). Or in the freezer up to 3 months.
While I have not made this particular recipe, I would expect a noticeable degradation of taste quality after 3-4 days.
Croissants have lots of butter which tends to lose its fresh appeal pretty quickly in baked goods. I would expect less fresh charm in a few days before rancidity or spoilage occurs.
In a way, these faux biscotti are similar to palmiers, the latter which are really at their peak for only a couple of days.
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If you want to store them, I'd try in the freezer.
If you want biscotti to keep around, maybe better to make a traditional recipe (whatever flavors you like).
They are good for several weeks stored in an air tight tin at room temp (most sources say 2 weeks, one up to a month). Or in the freezer up to 3 months.
Croissants have lots of butter which tends to lose its fresh appeal pretty quickly in baked goods. I would expect less fresh charm in a few days before rancidity or spoilage occurs.
In a way, these faux biscotti are similar to palmiers, the latter which are really at their peak for only a couple of days.