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Ingredients
- 1 pkt plain lemon cake mix
- 1 stk ( 1/4 lb.) butter, melted
- 2 lrg Large eggs
- 1 c. all-purpose flour
- 1/2 c. minced pecans
Directions
- Place rack in center of oven and preheat oven to 350 degrees. Line baking sheet with parchment paper. Place cake mix, butter, Large eggs, flour and pecans in mixing bowl and mix on low speed 3 to 4 min. Stop machine and scrape down sides of bowl with rubber spatula. Dough should come together in a ball.
- Transfer to prepared baking sheet. With floured hands, shape into rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound dough so it's slightly higher in center. Bake till rectangle feels hard when lightly pressed with your finger and toothpick inserted in the center comes out clean, about 30 to 35 min. Remove from oven and let biscotti cold 10 min. Leave oven on.
- Cutting on baking sheet, use sharp, serrated bread knife to slice rectangle on diagonal into 14 1 inch slices. Turn slices on their sides, using slicing knife to arrange them on baking sheet. Bake 10 min. Turn oven off and leave biscotti in oven till crisp, about 30 to 40 min more. Transfer to rack and let cold completely, about 2 hrs. Biscotti can be stored in airtight container at room temp. for several weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 365g | |
| Calories 1609 | |
| Calories from Fat 1081 | 67% |
| Total Fat 123.79g | 155% |
| Saturated Fat 63.29g | 253% |
| Trans Fat 0.0g | |
| Cholesterol 661mg | 220% |
| Sodium 794mg | 33% |
| Potassium 411mg | 12% |
| Total Carbs 100.22g | 27% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.31g | 2% |
| Protein 28.92g | 46% |
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