This Almond Ricotta Biscotti Cake combines the moist richness of ricotta cake with the crunchy goodness of almonds for a biscotti-inspired treat.

Scale

1 cup ricotta cheese

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup unsalted butter, softened

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup chopped almonds (plus more for topping)

Zest of 1 lemon

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1. Preheat oven to 350°F (175°C). Line cake pan with parchment and grease.

2. Beat butter, sugar, and ricotta until fluffy.

3. Add eggs and vanilla, mix well.

4. Whisk flour, baking powder, salt, and lemon zest. Fold into ricotta mix.

5. Stir in almonds. Pour into pan, top with extra almonds.

6. Bake 35–40 minutes until golden. Cool before slicing.

Toast the almonds before adding for richer flavor.

Cake tastes even better the next day.

Swap almonds with pistachios or hazelnuts for variation.