I'm making a fruit biscotti that has glace cherries in it. Tried again today and they get a very deep brown color, but still don't have that traditional hard bite.

It calls for 4 cups flour and 5 eggs. My more successful recipe only has 2.5 cups and two eggs. Is that a possibility of why the fruit recipe turns out soft? Or is it possible the moisture content from the glace cherries isn't getting baked out enough?

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