Preheat oven to 350° F.

In a large bowl, combine the boxed cake mix, flour, oil, almond extract and eggs.
Mix with a spatula until well combined. With your hands, mix and press in ½ C.
nuts and 1 C. Rex Espresso baking chips until fully incorporated. Press dough
into a 15×4-inch rectangle and place on a parchment lined baking sheet. Press
remaining ¼ C. hazelnuts onto the top of the log.

Bake for 21 to 25 minutes or until golden brown. Remove from oven and allow
to cool for 10 to 15 minutes.

Slice into 1-inch wide pieces on the bias. Place pieces cut side down, back on
parchment lined baking sheet and bake again for 15 to 20 minutes. Remove
from oven and allow to cool.

TO PREPARE DIPPING CHOCOLATE:

Microwave Rex Espresso baking chips and shortening for 30 seconds at a time;
stirring each time; until melted. Dip biscotti into melted chocolate and place
back on parchment to dry.