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“350 Best Vegan Recipes Makes 24 – serve with tomato soup”
24 biscotti

Ingredients Nutrition


  1. In a large bowl, combine dry ingredients. In a small bowl, stir together egg replacer and water and set aside.
  2. In a mixing bowl, combine margarine and coconut oil until fluffy. Add four mixture alternating with egg replacer.
  3. Stir in pine nuts.
  4. Divide dough in half and shape into a log. Transfer to a baking sheet and shape log to about 16 by 2 inches.
  5. Bake at 350 for 20-25 minutes or until just beginning to brown.
  6. Remove from oven and let cool for 5 minutes. Leave oven on.
  7. Using a serrated knife, slice logs into ½ inch slices. Place each slice cut side down on baking sheet.
  8. Bake for 7 minutes. Flip.
  9. Bake another 5 minutes or until crisp and dry.

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