Vegan Orange Scented Almond Biscotti

No tea addiction could ever be complete without a cookie addiction to pair along with it. I made these tonight and they are easy and delicious. This recipe is from Robin Robertson’s genius awesome giant tome of a cookbook Vegan Planet. Thanks Robin!!

1/3 cup soy margarine 2 cups flour
2/3 cup sugar 1 1/2 teaspoons baking powder
*Egg replacer for 2 eggs 1 1/2 teaspoons orange zest
1 teaspoon vanilla extract 1/2 cup slivered almonds

Optional: 1/4 cup chopped dates (my addition)

1. Cream soy margarine & sugar with a beater until light and fluffy.
2. Blend in egg replacer and vanilla, mixture ends up soupy. Mix in flour and baking powder. Lastly add orange zest, almonds, and dates if using. Chill for 10 minutes in refrigerator. Preheat oven to 350 degrees.
3. Divide chilled dough in half and knead until it sticks together. Form two logs and flatten them slightly on a greased cookie sheet. Bake 25 to 30 minutes in the 350 degree oven.
4. Take the biscotti loaves out of the oven, let them cool a little, and slice them into 3/4 to one inch slices. Place them back on the cookie sheet and bake 10 minutes more at a lower temp, 275 degrees.

*Egg replacer: Instead of egg, you can use flaxseed meal. 1 tablespoon of flaxseed meal mixed with 3 tablespoons water equals one egg. Wait 5 minutes and it colloids into a weird viscous paste.

Alternately, 1/4 cut soft tofu OR 1/4 cup pureed fruit mushed with 1/2 teaspoon baking powder = 1 egg.

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