Ingredients

• 1 Box White or Yellow Cake Mix (~18 oz.)
• 1 Cup Flour
• 2 Eggs
• 8 T Melted Butter
• ½ Cup Almond Halves
• 1½ t Almond Extract

Directions

1. Pre-heat the oven to 350°.
2. Toast the almonds by placing them on the stove in a skillet over medium-high heat. Stir the almonds occasionally to prevent them from burning. Continue for ~10 minutes. Place in a bowl to the side.
3. Put the eggs, almond extract, and melted butter in an electric mixer, and set on medium-low for 1 minute. Add the remaining ingredients to the electric mixer and lower the speed to low. Mix for an additional 3 minutes.
4. Add all ingredients to a mixer and set on low for 4 minutes.
5. Line a pan with parchment paper. You can use a well-greased cookie sheet if you don't have parchment paper.
6. Rub a little flour in your hands and remove the mixture from the mixer and place on the parchment paper. Shape into a large rectangle with rounded corners. It should be about 15"-16" long by 4"-6" wide and 1/2" to 3/4" high (see picture below). Keep in mind that it will rise a little.

7. Place on in the middle of the oven for 30 minutes, until a toothpick comes out clean. The biscotti will be somewhat firm to the touch (see picture below).

8. Let stand for 10 minutes. Cutting diagonally using a serrated knife (large bread knife), cut strips about 3/4" wide (see picture below). Do this while they're on the baking dish or cookie sheet. Don't cut them wider than an inch.

9. Carefully, flip the biscotti onto their sides on the parchment paper.
10. Place back in the oven and leave the temperature at 350° for 10 minutes, then turn the heat off.
11. Leave them in the oven for another 40 minutes. Depending on your oven and the pan, you may need to turn the biscotti over to their other side to prevent too much browning on one side (Just don't let too much heat out of the oven).
12. Remove from the oven, and let cool for about 2 hours, and put into an airtight container or zip-lock bag.

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