I just made struffoli and it came out too dry & cakey.
I don't know where to start to try to adjust.
Here's what i used:
1/2 stick butter
1/2 tea salt
1 tea vanilla
1/4 tea baking powder
orange & lemon zest.
The dough was pretty sticky. Is that good or bad?
The recipe called for 1 TBL white wine which I omitted. Should I have sub'd this? Would that have made the dough too dry