Caramel Almond Biscotti

Author: Janet Hudson Status: published Published: Jun 19,2009 license cc-by tags: Vegan, Biscotti, Caramel, Almond, ChocolateDipped, 0   Share on Facebook Share on Twitter

Another version of biscotti - today I used some leftover vegan caramel.
Recipe to follow:

1 cup vegetable margarine
Egg Replacer for 5 eggs
3 tsp. almond paste
2 tsp. baking powder
1/2 lb. chopped almonds
1 3/4 c. raw sugar
1 tsp. salt
6 c. flour
2 tsp. vanilla
1 cup caramel (see previous post)

Cream margarine and sugar. Add egg replacer. Mix in rest of ingredients- at the end swirl in the caramel.
Make a loaf roll 9 inch long. Bake 20 to 25 minutes at 350 degrees. Cut into strips, leave in oven over night, then dip in melted chocolate and allow to dry on waxed paper.

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