The only biscotti recipe you'll make that requires one bowl and no handling of dough. This easy Sheet Pan Almond Biscotti recipe will be ready for the oven in about 10 minutes!
Sheet pan biscotti, you may be asking yourself? Yes, definitely! This is one of the easiest biscotti recipes you will ever make. In fact, my earliest recollection of my mom baking cookies is of this recipe. This was way before biscotti, and their 101 variations, were as popular as they are today.
Memories of my mom's biscotti!
I have so many memories associated with this recipe that I'd like to share with you! First is the way that my mother chopped her almonds (and still does to this day!) by using a dish towel and meat mallet. She places her almonds on a dish towel, folds it over and whacks away at the almonds until she has the desired size.
After she placed her cookies in the oven, I was always around to dip my fingers into the bowl to lick the remaining cookie batter!
I also 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!
And lastly there is how my mom refers to these cookies. As you may know the word biscotti simply means cookies in Italian. Therefore to distinguish these cookies from others she referred to them as sliced cookies or biscotti tagliati in Italian. And that is how I call them to this day.
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.
Let me walk you through this easy, one bowl recipe that you'll be able to whip together in about 10 minutes!
Step by Step Instructions:
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 or pulse a few times in your 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.
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. 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.
Keep some aside to remain soft, as I like them, or place all the sliced cookies back on the sheet pan.
Lower the oven to 275F. Bake for about 15-20 minutes on each side until crisp. Let cool before serving.
Tips and suggestions:
- The sheet I pan I used measures 16 X 11 ½ inches.
- If you use a food processor to chop your almonds, be sure to only pulse a few times otherwise you'll end up with almond flour.
- 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.
- Vanilla extract may be substituted for the lemon 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.
- After the second baking if you find your biscotti still slightly soft, turn off the oven and leave the biscotti in the oven with the door ajar for a few minutes to further dry them out.
- Since they are dry, biscotti keep well for weeks in an airtight container.
If you try this, please tag me with photos of your biscotti with #mangiabedda or @mangiabedda on Faceabook or Instagram. Feel free to Pin the recipe for later!
Sheet Pan Almond Biscotti
Ingredients
- 8 large eggs
- 1 ¼ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoon lemon extract or vanilla 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.
- 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. Transfer the cookies to a large cutting board and peel off the parchment Make 2 crosswise cuts equidistant apart. Then slice each piece into about 12 cookies, approximately ¾ inch wide.
- Reduce the oven temperature to 275F. Bake for about 15-20 minutes on each side until crisp.
Notes
- The sheet I pan I used measures 16 X 11 ½ inches.
- If you use a food processor to chop your almonds, be sure to only pulse a few times otherwise you'll end up with almond flour.
- 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.
- Vanilla extract may be substituted for the lemon 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 with the door ajar for a few minutes to further dry them 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!