INGREDIENTS

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.  Posted to MM-Recipes
Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 159.2mg
Potassium: 30.8mg
Carbohydrates: 18.6g
Fiber: <1g
Sugar: 9.6g
Protein: 1.4g