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Butter Pecan Biscotti

Carrie Hall Recipe shared by:
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A crunchy, but not rock hard biscotti that looks so pretty individually wrapped in gift baskets or straight out of the cookie jar with a glass of milk or cup of coffee.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour
  • Servings: 24 cookies
  • Rating:

Ingredients

  • 1 box Butter Pecan cake mix
  • 1 cup flour
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavor
  • 3/4 cup pecan pieces

Baking Instructions

  1. Preheat oven to 350
  2. Stir together cake mix and flour
  3. Add wet ingredients
  4. Stir well, using hands if necessary
  5. Fold in pecans; dough will be very stiff, almost like playdough
  6. Divide dough into two halves
  7. Roll each half into a log
  8. Place on cookie sheet lined with foil or sprayed
  9. Flatten log to roughly 3 inch width
  10. Bake for 22 minutes
  11. Remove from oven, but leave oven on.
  12. Cool 10 minutes
  13. Slice each log into finger width pieces
  14. Lay on cookie sheet; cut side down
  15. Bake 10-12 minutes or until edges are brown
  16. Cool completely
  17. May glaze or drizzle with white chocolate.

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Tips

Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tbsp. oil. Blend at medium for 2 min., scraping bowl. Pour into pans and bake. 3. Bake at 325* till toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) Pan Size Cups of Batter Bake Minutes 6x2 2 40-50 8x2 3 1/2 40-50 10x2 5 (1 mix) 40-50 12x2 7 1/2 45-55 14x2 10 (2 mixes) 45-55 16x2 13 45-55


creamier texture

creamier texture

I always replace the water with whole milk for a smoother and creamier taste. Friends are always asking for my recipe.





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