I really love the flavor of these but I didn't get the light crispy texture I wanted. Does this mean I have to use the whipped egg whites method? I really hope that isn't the case. Not sure I'm up for whipped egg whites on a weekend morning these are so simple. One other thing, these got really hard. I do have to say I was out of King Arthur flour when I made these and had to use my White Lily all purpose. Could that be the problem since the protein content of the two flours are different?

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