Instructions: ***These crisp, double baked fingers have a pleasant almond flavor and are perfect for dunking in coffee or tea. Be sure to store them in a loosely covered container!!***** Heat oven to 350 F. In large bowl, combine cake mix and water at low speed until moistened. Beat 2 minutes at high speed.

Fold in almonds. Pour into ungreased 9-inch square pan.

Bake at 350 F for 20-30 minutes or until crust is golden brown. turn pan upside-down or cooling rack; cool completely.

Remove cake from pan. With serrated knife, cut cake into 3x1-inch bars. Place 2 inches apart on ungreased cookie sheet with long sides of bars down. Bake at 350 F for 5-10 minutes or until bottoms begin to brown; turn. Bake at 350 F for an additional 3-5 minutes or until cut sides are toasted. immediately remove from cookie sheets; cool completely. store in losely covered containers.

Makes 24
bars.

TIP: For thinner bars, use 13x9-inch pan; bake as directed.

HIGH ALTITUDE:(Above 3500 feet): Add 1/4 cup flour and increase water to 2/3 cup.

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