The best no-mixer pesach biscotti recipe you’ll ever try – with a cookie variation and endless topping ideas!
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I made so many version of this cookie, because each time I could not decide which was best. Finally, I settled on two top contenders: one version as easy, delicious no-mixer pesach biscotti. The other is an easy, no-mixer pesach cookie recipe. Whichever option you decide on, you’ll end up with an incredible, tasty, and very versatile cookie with endless adaptations (see FAQ for ideas!) that comes together in five minutes.
Which version will you prefer? Cookies or biscotti? I’d love to hear in the comments below!
You know how you know these cookies are phenomenal? I didn’t make them in a pesach kitchen, so they’ve been sitting around in my kitchen, with all kinds of chometz around, and yet….we can’t stop going back to them! They’re really just so good, and a nice change from the very heavy almond biscotti you often find on pesach!
FAQ About Easy No-Mixer Pesach Biscotti
Scroll past the FAQ to get to the recipe.
Can I make this recipe ahead of time and freeze it?
Absolutely! These pesach biscotti freeze really well! For best results, make sure to freeze the cookies in an airtight bag or container to avoid freezer burn.
Can I make these biscotti as regular cookies instead of biscotti?
You sure can! Fun fact, this recipe started out as traditional cookies that you scoop and bake as traditional round cookies. I was thinking about how easy the recipe was, and if there was any way to make them easier. Instantly, I knew the answer. Instead of scooping individual cookies, I could make a big log, bake it, then slice it.
The final product was incredible, and we could not decide which we preferred. The directions for the recipe have both options. To make these pesach biscotti into easy pesach cookies, you can scoop the dough out (use a medium cookie scoop or a heaping tablespoon). Bake the cookies on a parchment lined baking sheet at 350 for 9-10 minutes, until set. You can top the cookies the same way as the biscotti, following the instructions in the recipe or the FAQ below.
Can I bake these twice like traditional biscotti?
Absolutely! Prior to getting married, I only ever baked biscotti twice (the way they are intended.) Once I got married, by husband confessed that he preferred the softer, once baked cookie sticks to the sturdier biscotti. So lately, I’ve been baking them just once. These biscotti work really well baked once or twice, so choose whatever you like better!
To bake it a second time, slice the log and place slices, cut side down, back onto cookie sheet. Bake for another 18 minutes, flipping halfway through.
What can I top these with instead of adding the chocolate drizzle or the cinnamon sugar?
These pesach biscotti are really versatile! You can skip the chocolate or cinnamon sugar and use your favorite toppings! Some ideas include:
Top these no mixer pesach biscotti with sprinkles.
Top these no mixer pesach biscotti with chocolate chips.
Top these no mixer pesach biscotti with chopped nuts – salted or candied nuts both work.
Top these no mixer pesach biscotti with the glaze of your choice – chocolate, vanilla, coffee and cinnamon are all great options!
How can I make these nut free?
Unfortunately, because almond flour is the base of this recipe, I don’t recommend attempting a nut free version of this particular recipe.
Can I add chocolate chips to the dough to make chocolate chip cookie sticks?
If you’re going for the classic chewy chocolate chip cookie texture, this cookie won’t give you that. It’s definitely more of a biscotti than a chewy cookie texture.
That being said, you can definitely add chocolate chips to the dough to make chocolate chip biscotti!
Do you have an exact recipe for cinnamon sugar?
Sure! I make cinnamon sugar by combining three parts sugar to one part cinnamon. So, for a small quantity, one tablespoon of sugar to one teaspoon of cinnamon. For a larger quantity, you can use a quarter of a cup of cinnamon and three quarters of a cup of sugar. This makes a lot, but you can store it in a shaker to have on hand as needed.
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- 2 1/2 cups almond flour
- 1 1/4 cups potato starch
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup oil (walnut oil or avocado oil are best)
- 3 eggs
- Melted chocolate, for drizzling
- cinnamon sugar
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In a large bowl, stir together almond flour, potato starch, sugar, baking powder and salt.
- Add vanilla, oil and eggs. Mix until a smooth dough is formed.
- BISCOTTI OPTION: Form dough onto two logs in prepared baking sheets. If adding cinnamon sugar, sprinkle it generously over the top.
- Bake for 20-22 minutes, until the center is set. Cool, then drizzle with melted chocolate, if using. Slice once chocolate is fully cooled.
COOKIE OPTION: Use a cookie scoop to scoop dough onto prepared baking sheets. If using cinnamon sugar, sprinkle generously over the tops before baking.
Bake for 9-10 minutes, until the center is sealed. If drizzling with melted chocolate, do so once cooled.
2. Plan ahead: These cookies freeze beautifully in an artight container or bag.
More pesach baked goods to discover:
Tools Needed for this Recipe:
Baking Sheets (these pans are my favorite!)
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Thanks for stopping by! I know you’ll love these biscotti! I have a bunch more pesach recipes coming up, so please come back soon! Next up is a year round favorite salad that is easily made kosher for pesach! – Miriam
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