The Lilypad Biscotti Experiment: One Step Closer to Perfection

The journey to creating the perfect vegan, gluten-free Lilypad biscotti continues, and let me tell you, it’s been a wild ride.

Each batch gets us closer, but the road to biscotti greatness is paved with a few cracked stems and unexpected cakiness. Here’s the latest in the saga.

The Previous Attempt: Still Cakey, Still Snapping

Last time, we thought we had the winning formula—adjusting the flax egg, reducing baking temps, and extending the second bake. But even after these tweaks, the biscotti still came out too cakey, and the stems snapped cleanly. Not ideal for a dunkable, crispy treat.

So, I went back to the drawing board and made a few key adjustments to the baking process, refining both the timing and method to ensure better structure and texture. The hope? More moisture would bake off, and the stems would dry out evenly instead of becoming brittle.

The Latest Adjustment: More Oat Milk, More Hope

As I mixed the dough for this batch, something felt off. The original amount of oat milk just wasn’t cutting it. The dough was way too dry, feeling more like sand than something that could bake into a solid biscotti.

So, I went rogue. I kept adding oat milk, one tablespoon at a time, until it reached a doughy, workable consistency. By the time it felt right, I had added a lot more oat milk —far beyond what I initially thought was necessary.

This latest batch is now in the oven, and I’m cautiously optimistic.  Will the extra

hydration be the missing piece, or will it lead to another lesson in biscotti physics? If they’re still too soft, I’ll extend the second bake to even longer or even lower the temp and go for even longer.

Lessons Learned (So Far)

1. Flax absorbs more liquid than expected – This explains why the dough kept feeling too dry.

2. Gluten-free flour is unpredictable – Sometimes it holds onto moisture, sometimes it dries out too fast.

3. Adding liquid slowly is key – Instead of dumping in a ton of oat milk, adding one tablespoon at a time allowed for better control over the dough’s texture.

What’s Next?

Now, we wait and see how this batch turns out. If the stems still snap, I’ll have to rethink the drying process again. If they’re too soft, I’ll tweak the second bake length and temperature.

This is the closest we’ve been to nailing the perfect Lilypad biscotti, and every tweak brings us one step closer.

🚀 Stay tuned for the results!