Instructions: Place rack in center of oven and preheat oven to 350 degrees. Line baking sheet with parchment paper. Place cake mix, butter, eggs, flour and pecans in mixing bowl and mix on low speed 3 to 4 minutes. 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 its slightly higher in center. Bake until rectangle feels firm when lightly pressed with your finger and toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove from oven and let biscotti cool 10 minutes. 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 minutes. Turn oven off and leave biscotti in oven until crisp, about 30 to 40 minutes more. Transfer to rack and let cool completely, about 2 hours. Biscotti can be stored in airtight container at room temp. for several weeks.

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