Lemon Almond Biscotti
1/2 cup, melted
1/2 stick Baking Sticks Butter Flavor All-Vegetable Shortening, melted
2 large eggs
1 tablespoon water
1/3 cup sliced almonds
HEAT oven to 350°F.
PLACE cake mix in large bowl. Add melted shortening, eggs, water and almonds to cake mix. Stir with wooden spoon (batter will be stiff). Work dough with hands until cake mix is totally absorbed. Divide dough in half. Shape each half into a 9 x 3-inch loaf on cookie sheet.
BAKE 25 minutes. Remove from oven. Cool on cookie sheet 15 minutes. Cut each loaf into 3/4-inch slices. Lay slices on sides on cookie sheet. Bake an additional 8 minutes. Turn biscotti to other side. Bake 7 minutes more. Remove from oven. Cool 10 minutes.
PLACE frosting in a quart-size resealable food storage bag. Microwave on HIGH 8 seconds; knead. Cut a small opening off corner. Squeeze bag to drizzle frosting over biscotti.
LEMON POPPY SEED BISCOTTI: Use 1 teaspoon poppy seeds in place of sliced almonds.
Serving Size (1 biscotti of 24), Calories 160 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat g), Cholesterol 20mg, Sodium 170mg, Total Carbohydrate 21g (Dietary Fiber g, Sugars 14g), 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.