Almond Ricotta Biscotti Cake – Crunchy Twist on a Soft Classic

There’s something heartwarming about the aroma of freshly baked biscotti wafting through the kitchen, reminiscent of cozy family gatherings and sweet moments shared over coffee. Today, I’m bringing you something truly special—Almond Ricotta Biscotti Cake, a delightful twist that takes the crunchy essence of biscotti and marries it with the tender richness of ricotta cake.

This recipe is the perfect dessert for holidays, Sunday brunch, or an afternoon treat with coffee. If you’re new here, make sure to subscribe by email so you don’t miss my latest comforting, flavor-packed recipes straight from my kitchen to yours!

Overview of Recipe Content

What it is:
A hybrid dessert that combines the classic Italian ricotta cake with the nutty crunch of biscotti. Think soft, moist interior with delightful almond crunch on top.

Why you’ll love it:

• A unique spin on two beloved Italian treats.
• Perfect for coffee or tea time.
• Easy to prepare yet impressive for guests.

What it tastes like:
Creamy and moist inside, with a sweet almond crunch on top that gives every bite a biscotti-like surprise.

Nutritional Benefits:

• Protein boost from ricotta cheese.
• Almonds provide healthy fats and fiber.
• Less butter than most traditional cakes, making it a lighter option.

Ingredients:

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• 1 cup ricotta cheese
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, softened
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped almonds (plus more for topping)
• Zest of 1 lemon

Tools Needed:

• Mixing bowls
• Electric mixer or whisk
• 9-inch round cake pan
• Parchment paper
• Cooling rack

Substitutions:

• Swap almonds with pistachios or hazelnuts.
• Use orange zest instead of lemon for a citrusy twist.
• Gluten-free flour blend works well if needed.

How to Make Almond Ricotta Biscotti Cake

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1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line your cake pan with parchment and lightly grease.
2. Cream the Base: In a bowl, beat butter, sugar, and ricotta until fluffy.
3. Add Wet Ingredients: Mix in eggs and vanilla until well incorporated.
4. Dry Ingredients: In a separate bowl, whisk flour, baking powder, salt, and lemon zest. Slowly fold into the ricotta mixture.
5. Add Almond Crunch: Stir in chopped almonds.
6. Bake: Pour batter into the pan, sprinkle extra almonds on top, and bake for 35–40 minutes, until golden and a toothpick comes out clean.
7. Cool & Serve: Allow to cool on a rack before slicing.

What to Serve with Almond Ricotta Biscotti Cake

• A warm cappuccino or espresso.
• Fresh berries for a tart contrast.
• A drizzle of honey or amaretto glaze for extra indulgence.

Tips for Making It Perfect

• Don’t overmix once you add the flour—this keeps the cake soft.
• Toast almonds beforehand for deeper flavor.
• Let it cool completely before slicing to keep the crumb intact.

Storage Instructions

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate up to 5 days.
• Freeze individual slices, wrapped in parchment, for up to 2 months.

General Information

Ricotta cakes are a staple in Italian baking, traditionally softer and moister than sponge cakes. The addition of almonds and biscotti-inspired crunch makes this recipe a modern twist with deep roots in Italian tradition. Perfect for holidays like Christmas, Easter, or any Sunday family gathering.

Frequently Asked Questions

1. Can I make this cake gluten-free?
Yes, just use a 1:1 gluten-free flour blend.

2. Can I replace ricotta with cottage cheese?
Yes, but blend cottage cheese first for smoothness.

3. Can I make it ahead?
Absolutely—it tastes even better the next day.

4. What nuts work best?
Almonds are classic, but pistachios and hazelnuts add wonderful flavor.

Conclusion

This Almond Ricotta Biscotti Cake is where nostalgia meets creativity—bringing together two Italian favorites in one unforgettable dessert. If you loved this, you might also enjoy my Italian Ricotta Cookies or my Lemon Almond Cake.

Thanks for baking with me today, friends! If you make this recipe, please share your photo on Pinterest or tag me on social—I’d love to see it!

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Interactive Elements

👉 Leave a review in the comments below.
👉 Share on Pinterest and tag @poulefrecipe.

Nutritional Information (per slice, 12 servings)

Calories	Protein	Carbs	Sugar	Fat	Sat. Fat	Fiber	Sodium
265	7g	28g	14g	14g	6g	2g	140mg

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