I am no longer a Biscotti Virgin! I made biscotti for the first time last week and I was SO proud of myself! I made CL's Toffee Biscotti with only one little change: The store I went to was out of the toffee brittle bits so I bought the milk chocolate covered toffee bits, which was basically crumbled Heath bars. YUM!! I did the double bake and they came out a bit soft like the recipe said, but they cooled to a nice crunchy cookie. DH and I both loved them! I let them cool on baking racks for about 3 hours, then put them in a zippie bag. The next morning they were all soft! They weren't still warm when I put them in the zippie, so I know they didn't steam in the bag. I left them out again on cooling racks trying to 'stale them up' a little and they got a teensy bit crunchier, but not much!
I put the remainder in my FoodSaver canister and vac-packed them, but they never did stay crunchy. I want to make these for my Christmas baskets this year, but I want to master the art of storing them first! What do you all do to keep them crunchy?