I’m about to put them in the oven but they were so crumbly that when I went to flatten them they collapsed! So… I had a little panic, but I warmed them again in my hand, and made them slightly like a kefte! I’ll see how they turn out and let you know ha ha. I just wonder if there was enough liquid in the recipe? You know I follow you like a faithful hound:)
Hmmmm maybe you could've run the food processor a little longer? It's kind of like a pie crust, where it seems too dry but then you keep running it and it starts to stick together.
I think a crumbly cookie will still be good, just a little different.
They're out! They are still quite dry, but 80% of them cohered. The rest will be ice cream topping. Not shabby at all.
I ran the processor pretty long; it looked much more coherent in the bowl, and I was able to form balls—though by faith in a pastry god that crumbly dough CAN come together... It was after I chilled them that the collapse happened.
Next time perhaps I'd add more coconut oil? I dunno! They're very tasty.
I think it would create a slightly less chewy texture. Potato starch is also denser than tapioca (1 cup is ~150g instead of 110g so it'd be important to weigh out measurements) and might absorb liquid a little differently. If you happen to have glutinous rice flour, that's probably the substitution I would use.
I’ve been casually thinking almond extract will heighten pistachio flavor and am glad to have this confirmation! (I too rarely play around with pistachios because they’re pricey!)
I’m about to put them in the oven but they were so crumbly that when I went to flatten them they collapsed! So… I had a little panic, but I warmed them again in my hand, and made them slightly like a kefte! I’ll see how they turn out and let you know ha ha. I just wonder if there was enough liquid in the recipe? You know I follow you like a faithful hound:)
Hmmmm maybe you could've run the food processor a little longer? It's kind of like a pie crust, where it seems too dry but then you keep running it and it starts to stick together.
I think a crumbly cookie will still be good, just a little different.
They're out! They are still quite dry, but 80% of them cohered. The rest will be ice cream topping. Not shabby at all.
I ran the processor pretty long; it looked much more coherent in the bowl, and I was able to form balls—though by faith in a pastry god that crumbly dough CAN come together... It was after I chilled them that the collapse happened.
Next time perhaps I'd add more coconut oil? I dunno! They're very tasty.
Oh no! You're completely right. I was working with a ½-batch, and when I doubled the ingredients I FORGOT to double the milk! I'm sorry about that!!!!
Therein Lies the Rub:)
The real rub is that you can't update newsletters like webpages :(
They are now perrrrfect!! Tasty even the first dry try. Now awesome.
I am so glad. Thank you for persevering through the changes! I owe you some pistachios ;)
Would potato starch work similarly to tapioca starch?
I think it would create a slightly less chewy texture. Potato starch is also denser than tapioca (1 cup is ~150g instead of 110g so it'd be important to weigh out measurements) and might absorb liquid a little differently. If you happen to have glutinous rice flour, that's probably the substitution I would use.
Thank you so much, this is great information!
I’ve been casually thinking almond extract will heighten pistachio flavor and am glad to have this confirmation! (I too rarely play around with pistachios because they’re pricey!)