In a mixer with the paddle attachment, combine PreGel Maxima Universal Cake Mix, water, butter, and PreGel Five Star Chef Orange Pannacrema Compound.
Mix on medium speed for 3 minutes. During the last 30 seconds, add the slivered almonds to the mixer and allow them to incorporate into the dough.
For mini biscotti cookies divide dough into 400-gram loaves, and roll to 20 inches in length, you can refrigerate for a few hours to allow the dough to firm up or place in the freezer for an hour.
Place the loaf on a silpat lined sheet pan. Brush loaf with egg wash and sprinkle granulated sugar on top.
Bake at 350°F (180°C) for 25-30 minutes, rotating halfway through baking.
Allow the loafs to cool before slicing into biscotti cookie pieces.
Place biscotti cookies on a sheet pan and bake for a second time at 320°F (160°C) for 20 minutes, rotating halfway through baking.