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Lemon Biscotti

What you need: 

3/4 cup sliced almonds
1/4 lb. margarine
3/4 cup sugar
equivalent of 2 eggs (EnerG Ener-G Egg Replacer)
2 1/4 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
zest from one lemon
1tablespoon lemon juice

What you do: 

Preheat oven to 350 deg F. Toast the almonds until golden. *Reduce oven heat to *325* degrees* Cream the margarine until light, add the vegan sugar and beat till smooth and creamy. Beat in Ener-G Egg Replacer until the mixture is smooth. Add the lemon zest and juice. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long.
Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then 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. Cool on a rack, and keep in a tightly covered tin - they keep for months.

Preparation Time: 
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These were really good.
I used the juice of the whole lemon and also some lemon extract because I wanted lots of flavor!
I'd maybe add some almond extract next time.


After reading the other reviews we baked for 30 minutes the first bake. We used the zest from one lemon and one lime as well as the juice from both. Then after the second bake, they were still very pale, so we turned on the broiler (low) and gave each side 3 minutes (watch closely, just golden brown). Very good, flavor is light and delicate.


These were absolutely delicious!
I used 2 tablespoons of canola oil rather than the margarine, and 1/2 cup applesauce instead of a commercial egg replacer, and the juice of half a lemon. Turned out fantastic!
Sweet, crunchy, perfect for dipping in tea or coffee, and healthier than a lot of deserts.


Great recipe!  My family thoroughly enjoyed this!  I've been fussing over this recipe for a while..debating whether or not to make it, what/if I was going to substitute, etc.

I followed the recipe and ingredients exactly, except I added 1 tablespoon more water, added the (chopped) almonds with the flour, and baked for 30 minutes before cutting.  I don't know what they're supposed to be like, as I've never eaten or seen a "biscotti" upclose, but my family says they're right on key.  Sort of like a giant sweet, chewy cruton I guess?  "You're supposed to eat them with coffee or tea"

To other people who make this:  The logs spread a bit, so make sure to make them a little thicker/narrower than inteded for the final produt.  1/4 lb of "butter" is equivalent to 4 ounces or 1/2 stick or 1/2 cup.  And the dough you get is fairly crumbly. Use a LARGE lemon, and definitly the juice of the entire lemon (about 2 tablespoons)--as the final product as written is not too lemony. Also, mix the nuts in along with the flour and other dry things, as they're too hard to mix in once you have a dough.  Lastly, smooth the top and bottom of the logs out as best you can before baking the first time, else the "bicotti's" look UGLY


I made these with improvised frosting: powdered sugar and the rest of the juice of the lemon. Yum.


Tasted alright, but it was a little doughy in some places and not golden at all.  I think that maybe I would cook the logs for 30 minutes instead of 25 and then continue with the rest of the recipe.  Tasted good though.


This was definitely one of the best things I've ever made. I will surely keep this recipe! It's great for yourself and a great biscotti to make for friends. You HAVE to try this. It's SO good.

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