• Preheat the oven to 375°F.
• Prepare a baking sheet with parchment paper and set aside.
• In a small bowl, mix up the powdered egg substitute to the package directions and set aside to thicken.
• Whisk together in a large mixing bowl, oil, almond and vanilla extract, water, both sugars until well blended.
• Pour in the egg substitute and blend until well combined, set aside.
• Combine flour and baking powder into a separate medium mixing bowl.
• Next gradually add the flour mixture to the wet ingredients.
• Stir until everything is well combined.
• Sprinkle additional flour onto the parchment lined baking sheet.
• Place the dough onto the floured baking sheet and shape it into a log.
• Press the log down to about 2 inches wide.
• Place the baking sheet into the oven and bake about 15 minutes, until the log is firm and has a slight brown color.
• Remove the log from the oven and leave it cool to room temperature.
• Cool the oven down to 325°F, you can shut off the oven while the log cools.
• After the log has cooled, cut the log into 3/4 inch thick slices.
• Place the slices back onto the baking sheet.
• Return the cookies to the oven and bake for 8 minutes, flip the biscotti, bake for another 4 to 7 minutes, until the biscotti is crisp.
• Remove from the oven and place on cooling rack to cool.
• After the biscotti has cooled, serve plain or spread with a chocolate frosting.

How to make the Chocolate Frosting (Optional)

• Combine the chocolate chips and margarine or oil, into a small sauce pan.

Note: I did melt the chocolate chips and margarine in the microwave. I would not recommend this, the chocolate becomes to hard to spread as it cools.

• Over a low heat, stir the chocolate and margarine constantly until melted and smooth.
• Frost your biscotti by dipping into the melted chocolate or smear the chocolate over one side of the cookie.
• Serve your Vegan Vanilla Almond Biscotti with a nice hot cup of coffee or tea, or switch it up and serve this biscotti with your favorite glass of wine, enjoy!