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Title: Orange Almond Biscotti

1/3 C margarine, softened
2/3 C sugar
0 - egg replacer for 2 eggs
1 t vanilla extract
2 C all purpose flour
1 1/2 t baking powder
1 1/2 t grated orange zest
1/2 C slivered almonds

Preheat the oven to 350° F.

In a large bowl, cream the soy margarine and sugar until light and fluffy. Blend in the egg replacer and vanilla. Mix in the flour and baking powder. Stir in the orange zest and almonds. Chill for 10 minutes.

Divide the chilled dough in half and roll each half out into a slab about 2 inches thick. Place the slabs on lightly oiled baking sheets and flatten slightly. Bake until golden brown and a toothpick inserted in the center comes out clean 25-30 minutes. Remove from the oven and reduce the oven temperature to 275° F.

Let the slabs cool for 10 minutes, then cut each slab into 1/2 inch thick slices. Place the sliced biscotti on their sides on an ungreased baking sheet and bake until crisp and dry, 8-10 minutes. Let cool completely before storing in an airtight container.

From Vegan Planet
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