Makes: 2 dozen wands
1 box (18.25 ounces) dark chocolate fudge cake mix
1 cup all-purpose flour
8 tablespoons butter, melted
2 teaspoons almond extract
3/4 cup almonds
Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.
In a large bowl, with an electric mixer, combine cake mix, flour, melted butter, eggs, and almond extract and beat for 2 minutes or until dough forms. Knead almonds into dough. Scrape dough onto one of the baking sheets and form dough into a log 13 inches long and 3 inches wide.
Bake for 35 minutes, or until a wooden pick inserted into center of log comes out clean. Remove from oven. Let cool for 35 minutes.
Using serrated knife, cut log crosswise into 1⁄2-inch-thick slices. Carefully transfer half of biscotti to second baking sheet. Arrange biscotti cut sides down. Bake for 15 minutes. Reduce oven temperature to 200°F. Bake for 40 minutes, or until biscotti are dry. Let harden.