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Lemon Almond Biscotti 

Prep time: 15 min
Cook Time: 40 min
Yield: 24 biscotti

Ingredients:

1 (18.25 oz.)package Pillsbury® Reduced Sugar Lemon Cake
1/2cup Crisco® Butter Shortening, melted
OR 1/2 stick Crisco® Butter Shortening Sticks, melted
2 large eggs
1tablespoon water
1/3cup sliced almonds
1/2cup Pillsbury® Reduced Sugar Lemon Frosting

Preparation Directions:

1.HEAT oven to 350°F.
2.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.
3.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.
4.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.
 VARIATION
1.LEMON POPPY SEED BISCOTTI: Use 1 teaspoon poppy seeds in place of sliced almonds.