Sheet Pan Almond Biscotti

The only biscotti recipe you'll make that requires one bowl and no handling of dough. Easy Sheet Pan Almond Biscotti will be ready for the oven in about 10 minutes!

Course Dessert

Cuisine Italian

Keyword sheet pan almond biscotti

Prep Time 10

Cook Time 30

Servings biscotti

Calories 102kcal

Author Nadia Fazio

Ingredients

8 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
2 tsp lemon extract or vanilla extract
2 1/4 cups all-purpose flour
4 tsp 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 3/4 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 1/2 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.

Nutrition