Mocha-Almond Marbled Biscotti

In large bowl, combine cake mix, oil and eggs; mix until well blended.

In small bowl, combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 1 1/2 cups), stir in coffee mixture and melted chocolate; mix well. To remaining half of dough, stir in almond extract and almonds; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.

Heat oven to 325°F. Grease large cookie sheet. Divide each half of dough in half again; return half of almond dough and half of coffee dough to refrigerator. On well-floured surface with floured hands, pat almond dough into 8x4-inch rectangle. (Dough will be sticky.) Spoon chocolate dough over almond dough, spreading to edges and covering evenly.

Starting at short side of rectangle, roll up jelly-roll fashion. Roll back and forth on surface to form 14-inch roll. Place on 1 side of greased cookie sheet. Repeat with remaining dough, placing rolls 4 inches apart on cookie sheet.

Bake at 325°F. for 20 to 30 minutes or until golden brown and firm to the touch. Cool rolls 10 minutes; remove from cookie sheet.

Slice each roll diagonally into 1/2-inch-thick slices. Place slices, cut side down, on cookie sheets. Bake at 325°F. for 10 minutes or until lightly browned.

Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to the touch. Immediately remove from cookie sheets.