I would probably add 1 Tbsp of yogurt at a time until
the dough gets the right consistency — probably one or two Tbsp should be enough.
Not exact matches
The hardest part of making these cookies (which aren't really hard at all) is
getting the
consistency of the
dough right to shape them.
If you find the
dough a bit too thick, feel free to add a little bit of milk alternative or water, a teaspoon at a time, to
get the
right consistency.
Once I
got it to the
right consistency all went along great, I put the
dough in two 9 x 5 loaf pans, they rose beautifully.
If the
dough is a bit too dry, add more almond butter to
get just the
right consistency.
I had indeed to study and experiment for a long time to
get a
dough that had the
right consistency to be drawn through the bronze dies as the tradition of Italian pasta makers provides for and that could cook without ending up in being sticky or too hard.
If you can not
get it to the
right consistency like
dough, then add a little more liquid.
The team stressed, however, that use of the resistant starches meant the amount of water in the formulations had to be adapted according to absorption and to
get the
right dough consistency.
almond flour to
get the
right consistency though — the
dough should be super thick and stiff.
Add the flour (you might need extra to
get the
right dough consistency).
When I made our Sweet Potato Gnocchi recipe, I swear I could sense my Nonna Tina guiding my hands and showing me how to
get the
dough to the
right consistency.
If the
dough is a bit too dry, add more almond butter to
get just the
right consistency.
If you can not
get it to the
right consistency like
dough, then add a little more liquid.