Crunchy, nutty, and perfectly dunkable, these Almond Ricotta Biscotti combine ricotta, almonds, and lemon zest for the ultimate coffee-time treat.

Scale

1 cup ricotta cheese

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sliced almonds

Zest of 1 lemon

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1. Cream ricotta, sugar, and butter until smooth. Add eggs and vanilla.

2. Mix flour, baking powder, and salt; fold into wet mixture.

3. Stir in almonds and lemon zest.

4. Shape into 2 logs and bake at 350°F for 25–30 minutes.

5. Cool 10 minutes, slice diagonally, and bake 10–12 minutes per side.

6. Cool completely before serving.

Use a serrated knife for clean cuts. Store in an airtight container up to 2 weeks. For extra indulgence, drizzle with melted dark chocolate.