Biscotti (Italian Sheet Cookies)

No log shaping. No pastry bag. No waiting around for things to cool before slicing.

This Italian sheet cookie method is the fastest route to homemade biscotti you’ll ever find.

The batter goes straight into a 9×13 pan, bakes in about 20 minutes, then gets sliced and run under the broiler until the edges turn golden and crisp.

Six ingredients. Half an hour start to finish. And you can swap the vanilla extract for anise, almond, or lemon depending on your mood.

Variations

• Classic anise: Replace vanilla with anise extract for a traditional Italian bakery flavor.
• Almond citrus: Use almond extract and fold in a handful of sliced almonds for extra crunch.
• Lemon glazed: Use lemon extract and drizzle cooled cookies with a simple powdered sugar and lemon juice glaze.

Pro Tips

• Watch the broiler like a hawk. These go from golden to scorched in under a minute.
• Melt the shortening and let it cool slightly before adding to the eggs, so you don’t scramble them.
• Slice the sheet into three rows first, then cut crosswise for uniform cookie shapes.