Vegan Lemon Biscotti – a delicious recipe with almonds, of sugar, egg, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Toast the almonds for 5 minutes (turn halfway) on the top shelf at 350u00b0
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 325u00b0 (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
620
kcal
Calories
19
g
Fat
96
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups sliced almonds, 1/4 lb. Earth Balance, 3/4 cup of sugar, 2 egg-replacer eggs, and more.
Yes, Vegan Lemon Biscotti falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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