fathers day biscotti

1c sugar
3tsp egg replacer (orgran) mixed with 6Tbs water
1-2 lemons, finely grated rind
1tsp vanilla essence
2c plain flour
0.5tsp baking powder
150g whole raw almonds



heat oven to 170C and line a baking tray with baking paper.


mix the sugar, egg replacer mix, rind and vanilla in a large bowl.


gently mix the flour and baking powder into the liquid until combined. add in the almonds and knead lightly until the dough is homogeneous. add a little flour or water a teaspoon at a time if the dough is too sticky or too dry.


divide the dough in two and form logs about 15cm long, 3-4cm wide, and flatten slightly on top. bake for 30 minutes, remove from oven and allow to cool for at least 30-45 minutes. leave the oven on!


use a serrated knife to cut the logs into 0.5-1cm thick slices. lay flat on the baking tray, and return to the oven for 15-20 minutes, turning halfway through cooking. remove from oven and allow to cool; store in an airtight container.