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| This recipe is from the cookbook Vegan Planet by Robin Robertson. |
I like this biscotti because it isn't overly sweet, it has a mild citrus taste, and the slivered almonds add crunch and an interesting texture. This recipe is simple to make.
A lot of baked goods use eggs as a binder to hold everything together. Vegans don't eat anything that comes from animals so the recipe offers a few alternatives. Ener-G Egg Replacer is a specialty product that may be hard to find outside of health or specialty food stores. I picked up a box at Sprouts, here in southern California. Ener-G contains potato starch and tapioca flour, which get mixed in with the wet ingredients, then harden to form the binder as the biscotti is cooked. Milled flaxseeds are another option for this, and a healthy choice, since they are an outstanding source of omega-3.
Ingredients: soy margarine (Earth Balance used here), sugar, egg replacer for 2 eggs (Ener-G Egg Replacer used here, but ground flaxseeds can also be used), pure vanilla extract, unbleached all-purpose flour, baking powder, orange zest, slivered almonds.
