- Parchment paper for the pan
- 1 package (18.25 ounces) Moist Deluxe Lemon Cake Mix
- 8 Tbsp. (1 stick) butter melted
- 2 large eggs
- 1 Cup all-purpose flour
- 1/2 Cup chopped pecans
- Preheat oven 350 F.
- Line sheet with parchment paper.
- Place the cake mix, melted butter, eggs, flour and pecans in a large mixing bowl.
- Mix on low speed until well blended, 3 to 4 minutes.
- Transfer dough ball it to the prepared baking sheet.
- Shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick.
- Mound the dough so it is slightly higher in the center.
- Bake rectangle until it feels firm about 30 to 35 minutes.
- Remove from the oven cool 10 minutes.
- Cutting using a sharp serrated bread knife to slice the rectangle on the diagonal into 1-inch-thick slices.
- Carefully turn these slices onto their sides return the baking sheet to the oven.
- Bake the Biscotti 10 minutes.
- Turn the oven off and let the Biscotti remain in the oven until they are crisp, 30 to 40 minutes more.
- Remove the baking sheet from the oven and cool, 2 hours.
