almond biscotti recipe adjust
let's start with a basic recipe.
I have 8 different variations on this.
1 1/2 cups whole almonds
2 1/4 cups unbleached all-purpose flour
1 tsp baking powder
3 eggs at room temperature
1 cup sugar
2 tsp orange zest or candied orange peel
I've found this recipe to come up to wet and the result are biscotti don't have the texture of what I get in da Bronx or Court St, Brooklyn. Which are hard yet not rocks.
I add cinnamon oil and powder and I tried some anise powder last time.
But the question is what would be the theoretical result of changing one egg to just the yolk?
Or just the white?