Instructions: Line two baking sheets with waxed paper.

In large bowl, mix together both cereals and almonds.

In large saucepan, melt 1/4 cup butter. Add marshmallows, stirring until melted and well blended. Stir in almond extract and cereal mixture until well mixed. Place half the mixture on each baking sheet. Using wet hands, form each mixture into a flat loaf, measuring about 4 by 15 inches and 1 inch high. Cool, cut horizontally into bars about one inch wide.

In saucepan, over low heat, melt chocolate chips, add remaining butter and water. If chocolate mixture is a bit thick for dipping, add a tablespoon hot water. Dip half of each cookie into chocolate mixture. Place on waxed paper lined baking sheets.

Refrigerate until set.

Makes 32 biscotti.

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