The only biscotti recipe you'll make that requires one bowl and no handling of dough at all. This easy Sheet Pan Almond Biscotti recipe will be ready for the oven in about 10 minutes. Enjoy with your cup of coffee or tea!
Sheet pan biscotti, you may be asking yourself? Yes, definitely! This is one of the easiest biscotti recipes you will ever make.
Simply stir all the ingredients in a bowl; pour on a baking sheet; bake; slice and bake again until crisp. No dough to shape or handle and you can enjoy your favorite Italian almond biscotti along with a cup of coffee in no time!
I added almonds to this recipe, just as mom did. But you can feel free to vary the ingredients just as I did in this other traditional almond biscotti recipe with variations.
Memories of my mom's biscotti
My earliest recollection of my mom baking cookies is of this recipe. After she placed the batter in the oven, I immediately dipped my fingers into the bowl to lick up the batter!
I vividly recall the way she chopped her almonds for this and other recipes. She placed her almonds on a dish towel, folded it over and whacked away at them with a meat mallet until she had the desired size. Processing them in a food processor simply doesn't work as it will turn the almonds into almond meal!
As a child, I disliked the twice baked version of these cookies so I always asked her to leave a few cookies aside for me before she crisped them up. Did any of you feel this way too? They're perfect with a glass of milk!
But to show you how they differ from traditional biscotti recipes that require a dough shaped into a log, I've decided to call these Sheet Pan Almond Biscotti. In case you're curious here's my Classic Almond Biscotti with Variations and Easy Anise Biscotti recipes that you can check out as well.
Ingredient List
- Vanilla extract: may be replaced with lemon extract.
- Vegetable oil: may be replaced with avocado or canola oil.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Easy Sheet Pan Almond Biscotti
- Coarsely chop one cup of almonds. You can try my mother's technique with a dish towel and meat mallet. You can also chop them with a sharp knife.
- In a large mixing bowl combine eggs, sugar, vegetable oil and vanilla extract. Mix well with a whisk.
- Add all-purpose flour, baking powder and stir until the flour is completely incorporated.
- Stir in the chopped almonds.
- Pour the mixture onto a rectangular parchment paper covered sheet pan (approximately 16 X 11 ½ inches). Bake in a 350F preheated oven for 30 minutes. or until until golden in color.
- Transfer to a wire rack to cool slightly, just until you can easily handle the cookies without burning your hands, about 15 minutes. Transfer the cookies to a large cutting board and peel off the parchment paper. Make 2 crosswise cuts equidistant apart. Then slice each piece into about 12 cookies, approximately ¾ inch wide, to make 36 cookies.
- Place all the sliced cookies back on the sheet pan. You'll need 2 sheet pans to fit all the biscotti. Lower the oven to 275F. Bake for about 15-20 minutes on each side. Turn off the oven and let the cookies sit in the oven until completely crisp, from 2-3 hours.
Sheet Pan Almond Biscotti Recipe FAQs
The sheet I pan I used measures 16 X 11 ½ inches.
-You can substitute other nuts for the almonds such as pistachios, hazelnuts, or walnuts. Try adding dried fruit, such as raisins, craisins, or apricots or chocolate chips as well.
-Lemon extract may be substituted for the vanilla extract.
When you pour the batter onto the sheet pan, it may not completely fill in all the corners. This is normal and ok. Due to the baking powder, it will expand while baking.
Since they are dry, biscotti keep well for weeks in an airtight container.
Yes they can, place them in a freezer safe container for up to 3 months. Defrost at room temperature and enjoy.
After the second baking if you find your biscotti still slightly soft, turn off the oven and leave the biscotti in the oven for 2-3 hours.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More Italian biscotti recipes!
Sheet Pan Almond Biscotti
Ingredients
- 8 large eggs
- 1 ¼ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoon vanilla extract or lemon extract
- 2 ¼ cups all-purpose flour
- 4 teaspoon baking powder
- 1 cup almonds roughly chopped
Instructions
- Preheat oven to 350F and line a rectangular baking sheet with parchment paper.
- Roughly chop almonds either by hand or pulse a few times in a food processor.
- In a large mixing bowl combine eggs, sugar, vegetable oil and lemon extract. Mix well with a whisk.
- Add all-purpose flour, baking powder and stir until the flour is completely incorporated. Stir in the chopped almonds. Stir in the chopped almonds.
- Pour the mixture onto the prepared sheet pan and use a spatula to spread the batter evenly. If it doesn't completely fill all corners, that's fine. The batter will expand during baking.
- Bake until golden, about 30 minutes.
- Transfer to a wire rack to cool slightly, just until you can easily handle the cookies without burning your hands, about 15 minutes.
- Transfer to a large cutting board and peel off the parchment paper. Make 2 crosswise cuts equidistant apart. Then slice each piece into about 12 cookies, approximately ¾ inch wide, to make 36 cookies.
- Place the cookies on 2 baking sheets.
- Reduce the oven temperature to 275F. Bake for about 15-20 minutes on each side until crisp. After this period, if they are not sufficiently dry, you may turn off the oven and leave the biscotti in the oven until thoroughly crisp, about 2-3 hours.
Notes
- The sheet I pan I used measures 16 X 11 ½ inches.
- I've shared with you my mom's simple, authentic recipe. However you can substitute other nuts for the almonds such as pistachios, hazelnuts, or walnuts. Try adding dried fruit or chocolate chips as well.
- Lemon extract may be substituted for the vanilla extract.
- When you pour the batter onto the sheet pan, it may not completely fill in all the corners. Due to the baking powder, it will expand while baking.
- Since they are dry, biscotti keep well for weeks in an airtight container.
- After the second baking if you find your biscotti still slightly soft, turn off the oven and leave the biscotti in the oven to further dry them out, about 2-3 hours.
karenf
Very grateful for the recipe, but IMHO the bake time is way off. I baked for 30 minutes, then 15 minutes on each side at the lower heat. They came out soft, but I decided to box them up for the next day anyway. In the morning, they were way too soft to serve, so I popped them back in the oven at 350 for 10 minutes on each side. This was great for me; just like a Stella Doro Breakfast Treat, but one guest thought they were still too soft. I will make them again, but will not reduce the temperature and I'll bake longer. I don't see why this can't be a basic recipe for all kinds of flavors!
Nadia
Hello Karen, thank you for your feedback. Of course sometimes baking times have to be adjusted according to your oven. I'm glad to hear you enjoyed them and found the right temperature that works for you. And I totally agree, you can definitely vary the flavors or ingredients, for example try different nuts like pistachios; or add anise seed if you enjoy that flavor, so many possibilities! Thank again for reaching out.
Lee
Love how easy these are to make, and how quickly they come together. I just made the recipe and they turned out great! I would like to make the recipe again for Thanksgiving weekend, but I have a few relatives who cannot eat nuts. Would I need to make any adjustments to the recipe if I omit the 1 cup of almonds?
Nadia
Hello Lee, yes they are definitely the easiest biscotti you can make! I have not tried the recipe without the nuts but I think it would work at ok even without the cup of almonds. Perhaps if you find the batter a bit too liquid without them you can always add a little extra flour if needed. If you give it a try please let me know how they turn out, thanks!
K
I made these. They came out dense and puffed up in the oven before coming back down and split in the middle. What did I do wrong?
Nadia
Hello Kathy, regarding the dense texture perhaps they were overmixed and with regards to the split down the middle it seems maybe with your oven you should try reducing the baking temperature by 25 degrees. Some ovens are stronger than others and baking temperature may have to be adjusted. Hope these tips work out!
Louisa Aragona-King
I made these from your recipe with Einkorn flour that I ground in my Komo Magic Mill and added 1/2 tsp cinnamon oil. They were wonderful! And easy! I dried them on racks on cookie sheets rather than directly on the cookie sheet. I'll never use store bought again unless I'm near a good dolcidia. The proportions are perfect for a standard jellyroll pan--the size you specified.
Nadia
Hi Louisa, that sounds wonderful! I love when people personalize my recipes to suit their needs and taste. I'm so glad you enjoyed them and for sharing this with me!
Anna Bucciarelli
Oh dear Nadia - this is the exact recipe I have been using since I was a bride, given to me by a neighbor in Levittown, PA. I have never added nuts of any kind, it was not part of the ingredients given to me, but I can well see the almonds would be a wonderful addition, as I think hazel nuts would be as well. My neighbor, Josie, was a lovely Italian woman, twice my age but lively and a boon to me as it was my first time living apart from my family who lived in The Bronx, NY. My husband was a navigator in the USAF, did a good deal of flying to parts all over the world, I was pregnant with my first of three and oh, so lonely when he was gone. She became a surrogate mom to me and we remained in touch for many years until she passed away. I make these biscotti often and never without remembering her and the joy she brought to my life.
Nadia
Hello Anna, that's amazing, thanks for sharing this with me. My mom also does not always add the almonds. I think there are so many possible interesting variations of these biscotti that would be amazing! Thank you for sharing these wonderful memories with me. I too have so many wonderful memories associated with these recipes. As always, a huge thank you for your continued support, very much appreciated!