I'm interested in increasing the malt flavour in the Malted Brownie Biscotti recipe. If I increase the amount of malted milk powder in the recipe, do I need to reduce the sugar as per the guideline provided in this article suggests? Would doing so adversely effect the texture of the biscotti? Also, when adapting recipes for malted milk powder, why does sugar need to be reduced?

Thank you for all of the recipes and info!

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