Any idea why my biscuits turned out stale not crispy?

[stirling]

I was making some almond healthy biscuits for my dad who's on a restrictive diet. I used about a cup of almond flour, 3/4 cup plain flour, pinch of salt, some erythroltol (sugar substitute) and a mix of melted butter and coconut oil. A few drops of alternative milk to bind. In oven for about 12 mins.

They usually crisp up but I normally do a brown sugar stevia mix not the erythroltol....

Any other suggestions on how to crisp up biscuits?
Thanks

Hmm, I'm usually trying to go the other way and make chewy biscuits so I use brown sugar instead of white, for instance as there is more moisture in brown, and I chill the dough so it doesn't spread too fast and stays thicker and chewier. I wonder if that sugar substitute is the issue -I've never baked with anything but real sugar so not sure about that.

In the meantime, maybe try baking them for longer at a lower temperature so they have more time to dry out? And make sure that the dough is warm so they spread faster on the sheet and become thinner and crispier.

For the ones you've made already, maybe try baking them a second time and keep an eye on how long they take to get crispy - like how biscotti are baked twice to make them truly crunchy. And then keep them in a very good airtight container so they don't go stale.

Well they didn't come out of the oven stale, they just came out soft. Leave them in a little bit longer?

Oh didn't know I had replies thank you for the tips!