Quickie Lemon Almond Biscotti
1 (18.25 oz.) package Lemon Cake Mix
1/2 cup Butter Shortening, melted
2 large eggs
1 tablespoon water
1/3 cup sliced almonds
1 can Lemon Frosting
Heat oven to 350°F. Spray a 9x13” cookie pan with non-stick cooking spray
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 prepared pan. 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 re-sealable food storage bag. Microwave on high 8 seconds; knead. Cut a small opening off corner. Squeeze bag to drizzle frosting over biscotti.