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Moni in the Kitchen: Lemon Biscotti

These super–sweet treats last for months if stored properly.

3⁄4 cups sliced almonds
1⁄4 lb. margerine (I use Earth Balance Buttery Sticks)
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

Icing (optinal):

2 1⁄2 cups confectioners’ sugar
3 tbsp. (more if you like to dunk the biscotti or less if you’d like the icing to be thicker) lemon juice

  • Toast the sliced almonds for 5 minutes (turn over halfway through) on the top shelf at 350º
  • Cream the margerine, add sugar, add eggs, add lemon zest and juice (one at a time)
  • Sift in flour, baking powder and salt, add almonds
  • 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
  • Set on greased baking sheet at least 3 inches apart and bake in the top third of the oven for about 25 minutes at 325º (reduce from 350), longer if you like them with more crunch
  • 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
  • Cool on a rack and keep in a tighly covered bin
  • Cool completely before dunking in icing or spreading the icing

Adapted from Veg Web.

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