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Lemon Biscotti
Lemon Biscotti
Ingredients
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Preheat oven to 350 deg F. Toast the almonds until golden.
*Reduce oven heat to *325* degrees* Cream the margarine
until light, add the vegan sugar and beat till smooth and creamy.
Beat in Ener-G Egg Replacer until the mixture is smooth. Add the
lemon zest and juice. Sift in the flour, baking powder and
salt, beat until just mixed. Stir in the almonds. On a
floured board, divide the dough in half and roll each half
into a long roll about 1 1/2 inches in diameter and about
10 inches long.
Set the rolls on a baking sheet at least 3 inches apart,
bake in the
top third of the oven (*325*) for about 25 minutes, or
until they are set and lightly browned on top. Cool the
rolls for 5 minutes or so, then 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. Cool on a
rack, and keep in a tightly covered tin - they keep for
months.
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