Preheat your oven to 350° F.
In a small bowl whisk together the Bob’s Red Mill egg replacer and the water. Set aside to thicken for 1 minute, as per package directions.
In a large bowl place the sugar, thickened egg replacer and vanilla extract. Using a hand mixer with the whisk attachments beat on high for 2 minutes.
Add the melted Miyoko’s Plant Based Butter and beat on high for 2 minutes.
In a medium bowl whisk together the flour, baking powder and salt. Add the chopped almonds and toss to coat with the flour mixture.
Add the flour/almonds and using a rubber spatula fold into the egg/butter mixture until combined and no flour is visible.
Divide the dough in half. Shape each piece of dough into a 9” x 2” log and place them on a parchment lined 12” x 16” baking sheet 2” apart.
Bake for 20-22 minutes or until the logs are firm on top and lightly browned.
Remove from the oven and place on a rack for 10 minutes.
After 10 minutes place the logs directly on the rack and allow to cool completely.
Lower the oven temperature to 325° F.
When cooled place the logs on a board and slice them on the diagonal about ½” thick using a non-serrated very sharp knife.
Place the biscotti cut side down on the parchment lined baking sheet and bake for 10 minutes.
Turn the biscotti over and bake an additional 10 minutes.
Remove from the oven and place the biscotti directly on a rack and allow to cool completely.
