Say your Chex mix has erred in the other direction — you baked it for the prescribed amount of time and somehow, instead of crisping up, everything is, well, wet. Moist. Soggy.

Start off with any cream and butter scone recipe like this one. Make your dough, press it into a disk, and let it chill. Thinly roll out the almond paste and cut it into squares.

Using a dry measuring cup to measure wet ingredients. There’s really no way to accurately fit the correct amount of liquid into a dry measuring cup. Liquids, like water, ...