Vegan Lemon Biscotti

• 3/4 cups sliced almonds
• 1/4 lb. Earth Balance
• 3/4 cup of sugar
• 2 egg-replacer eggs
• 2 1/4 cup of flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• zest from one lemon
• 1 tbsp. lemon juice

1. Toast the almonds for 5 minutes (turn halfway) on the top shelf at 350u0b0
2. Cream the margerine, add sugar, add eggs, add lemon zest and juice (one at a time)
3. Sift in flour, baking powder and salt, add almonds
4. On a floured surface, devide the dough in half and roll each half into a long roll, about 1 1/2 inches in diameter and about 10 inches long
5. Set on greased baking sheet at least 3 inches apart and bake in the top third of the oven for about 25 minutes at 325u0b0 (reduce from 350), longer if you like them with more crunch
6. Cool the rolls for 5 minutes, slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes

almonds, of sugar, egg, flour, baking powder, salt, zest from, lemon juice

Taken from www.epicurious.com/recipes/member/views/vegan-lemon-biscotti-1233180 (may not work)