New answers tagged texture
I'll bet the rent that they weren't baked completely dry. Moisture made it to the crust overnight as happens with crunchy bread crust going leathery.
The enzyme, Pectinase AKA Polygalacturonase, might prove useful to you. Apparently, winemakers use it to reduce cloudiness. You can buy it online.
In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, has done the trick - at least I don't experience gelling of my samples. Admittedly, it's of somewhat limited usefulness, but you never know.
Corn starch or potato starch work well binding ground mixtures. Don't use too much or you'll end up altering the texture
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