2 large eggs
3 tablespoons butter, melted
1 tablespoon water
1/2 cup finely chopped pecans or walnuts
BLEND cake mix, eggs, butter and water in large bowl with electric mixer on low speed until evenly moistened. Stir in nuts. Cover and chill at least 2 hours.
HEAT oven to 325°F. Coat 2 baking sheets with no-stick cooking spray. Divide dough in half. Press each half into a 10 x 2-inch loaf, one on each baking sheet. Bake 25 to 30 minutes or until golden brown and slightly firm. Cool 5 minutes. With sharp serrated knife, cut loaves diagonally into 3/4-inch thick slices. Place cut side down on same baking sheets.
BAKE an additional 15 to 20 minutes or until lightly browned, turning halfway through baking time. Remove from baking sheets to wire racks to cool completely.
PLACE frosting in 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 10 seconds or until slightly warm and smooth when kneaded. Cut off very small bottom corner of bag. Drizzle over biscotti. Let stand 15 minutes or until set. Store in airtight container.
Serving Size (1 biscotti of 24), Calories 140 (Calories from Fat 60), Total Fat 6g (Saturated Fat 3g, Trans Fat g), Cholesterol 20mg, Sodium 170mg, Total Carbohydrate 19g (Dietary Fiber g, Sugars 2g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.