Vegan Lemon-Currant Biscotti

Rating: 3.00 / 1 vote

Category: Desserts

Yield: 36

Ingredients: 1/3 c almonds, sliced 1/2 c shortening 2 Tbsp water 3/4 c sugar 1 Tbsp egg replacer powder 1/4 c water 2 1/4 c flour 1 1/2 tsp baking powder 1/4 tsp salt 2 lemon zest 1 1/2 Tbsp lemon juice 1/2 c currants

Directions: Preheat oven to 350 degrees F. Toast the almonds until golden. Reduce heat to 325 degrees. Cream the shortening and water together until light, add sugar and beat until smooth and creamy. Beat in egg replacer until mixture is smooth. Add lemon zest, juice, and currants. 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 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 tightly covered. Should last several months.

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