Instructions: Combine egg replacer, melted margarine water and sugar in Cuisinart. Blend until smooth. Add in flours, cocoa, protein powder, baking powder, soda, salt and mix until just blended.

Add in almonds and "pulse" in Cuisinart until just mixed. Turn the dough out onto a flat surface, and shape (flouring hands as needed) into a log 14-16" long and about 2-3" wide.

(note: shaved almonds look great, and you dont need more than one pulse, or none-just roll them into the dough as you shape it.)

Bake at 325 degrees for 20 minutes (use baking parchment or spray a pan-release on the pan.) Cool on rack for 15 minutes.

Slice at diagonal angle, into 12 pieces. Place back on cookie sheet and bake at 275 degrees for an additional 40 minutes, turning over at the 20 minute mark.

When completely cool, melt the chocolate, and spread on the top of each biscotti. They are ready to eat when the chocolate is cool.

These will last several weeks wrapped tightly and protected from moisture, but they usually dont last more than a few hours in our household.

Variations:
Cranberry-ginger
Add 1/4 cup each dried cranberries and candied ginger. Omit the cocoa, increase the flour by 3 T.

Anise
Add 1-2T anise seed, omit cocoa, increase flour by 3T.

Gingerbread
Add 3/4 teasp. ground ginger, 1 t. cinnamon, and pinch of cloves. Reduce sugar to 1/3 cup +1T. and add 2 T. molasses.

Orange-Walnut
Use 1/4 cup orange marmalade, reduce sugar to 1/3 cup, replace almonds with chopped, toasted walnuts.

Chocolate Chip
Add dark chocolate chips instead of almonds, omit cocoa, increase flour by 3 T.

Serving Ideas : Great with a fresh cup of coffee, and wonderful as gifts

NOTES : [Gets 4 of 4 stars.]

Ive also been working on a vegan biscotti recipe that would get my personal 4 of 4 stars, and I think I hit on it today, so its included too.

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