Almond Ricotta Biscotti Cake

This Almond Ricotta Biscotti Cake is what happens when your favorite Italian cookie and a moist, elegant ricotta cake fall madly in love. Picture this: a tender, buttery cake with a kiss of almond flavor, studded with crunchy biscotti crumbles, and a subtle sweetness that feels just right with a cup of espresso or afternoon tea. It’s rustic, refined, and full of Italian charm — a cake that’s both everyday-easy and celebration-worthy.

Behind the Recipe

This cake came about during a cozy weekend baking session when I couldn’t decide between making a cake or simply enjoying a few biscotti with coffee. So I thought, why not both? I crushed a handful of leftover almond biscotti into a soft ricotta batter and what came out of the oven was golden, fragrant, and beautifully textured — a hybrid bake that instantly became a favorite in my kitchen.

Recipe Origin or Trivia

Ricotta cakes are a beloved tradition in Italian households — a softer, moister cousin to sponge cake with a delicate richness. Almond biscotti, with their signature crunch, are often served alongside coffee or dessert wine. Combining the two brings together texture and tradition in a modern, unexpected way that still feels wonderfully nostalgic.

Why You’ll Love Almond Ricotta Biscotti Cake

This cake is all about balance — moist meets crunchy, sweet meets nutty, simple meets special.

Moist & Light: Ricotta gives it an ultra-tender crumb without heaviness.

Crunchy Bits: Biscotti crumbles create texture and little pops of almond flavor.

Beautifully Subtle: Not too sweet, perfect with coffee, tea, or even as a brunch bake.

Simple Ingredients: Everything you need is likely already in your pantry.

Make-Ahead Friendly: Stays moist for days and tastes even better the next.

No Frosting Needed: Just a dusting of powdered sugar and you’re done.

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Chef’s Pro Tips for Perfect Results

Master this cake with a few easy tips:

• Use whole-milk ricotta for the creamiest texture.
• Drain ricotta slightly if it’s very wet to avoid a soggy crumb.
• Crush biscotti into small chunks — not powder — for the best texture contrast.
• Fold biscotti in gently to keep the batter airy.
• Let the cake cool completely before slicing so it holds shape.

Kitchen Tools You’ll Need

Just a few essentials and you’re on your way to Italian-inspired bliss.

9-Inch Springform Pan: Ideal for easy release and beautiful presentation.

Mixing Bowls: One for dry, one for wet — classic baking prep.

Electric Mixer: Hand or stand mixer to cream butter and sugar.

Rubber Spatula: For folding and scraping batter with care.

Sifter or Fine Mesh Strainer: For that final dusting of powdered sugar.

Ingredients in Almond Ricotta Biscotti Cake

A handful of wholesome ingredients create a cake that’s rich, soft, and satisfying.

1. All-Purpose Flour: 1½ cups — gives the cake its base.
2. Baking Powder: 1 teaspoon — lifts the batter.
3. Salt: ½ teaspoon — balances the sweetness.
4. Unsalted Butter: ½ cup (1 stick), softened — creamy richness.
5. Granulated Sugar: ¾ cup — lightly sweet without overpowering.
6. Eggs: 3 large — binds and lifts the batter.
7. Whole Milk Ricotta: 1 cup — adds moisture and delicate flavor.
8. Vanilla Extract: 1 teaspoon — classic sweetness.
9. Almond Extract: ½ teaspoon — brings out that signature flavor.
10. Almond Biscotti: ¾ cup, crushed — adds crunchy bits throughout.
11. Powdered Sugar: for dusting — optional, but beautiful.

Ingredient Substitutions

Make it work with what you’ve got.

Ricotta: Mascarpone or Greek yogurt as substitutes.

Butter: Use oil for a slightly lighter texture.

Biscotti: Any flavor works — try chocolate chip or hazelnut for variety.

Almond Extract: Swap with lemon or orange zest for a citrusy twist.

Ingredient Spotlight

Almond Biscotti: Adds a crunch that contrasts beautifully with the tender crumb — each bite is part soft cake, part nutty crisp.

Ricotta Cheese: The magic behind the moistness. It makes the cake rich without being heavy.

Instructions for Making Almond Ricotta Biscotti Cake

Follow these simple steps and you’ll be savoring a slice in no time.

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy.
3. Prepare Your Cooking Vessel:
   Add eggs one at a time to the butter mixture. Mix in ricotta, vanilla, and almond extract.
4. Assemble the Dish:
   Gradually mix in dry ingredients until just combined. Fold in crushed biscotti gently with a spatula.
5. Cook to Perfection:
   Pour batter into prepared pan. Bake 40–45 minutes or until a toothpick comes out clean and the top is golden.
6. Finishing Touches:
   Cool in pan for 10 minutes, then release and let cool completely. Dust with powdered sugar before serving.
7. Serve and Enjoy:
   Slice and enjoy with espresso, cappuccino, or a drizzle of honey.

Texture & Flavor Secrets

The magic lies in the contrast — the softness of ricotta with the satisfying crunch of biscotti. Almond and vanilla lend a warm, cozy flavor, and the cake isn’t too sweet, letting those subtle notes shine.

Cooking Tips & Tricks

• Don’t overbake — it should be just golden on top and springy in the center.
• Use fresh biscotti for better bite and flavor.
• Add slivered almonds on top for extra crunch and visual flair.
• Let flavors meld overnight — it’s even better the next day.

What to Avoid

• Using low-fat ricotta — it can water down the batter.
• Overmixing — can make the cake dense.
• Skipping parchment — helps ensure easy release from the pan.
• Over-crushing biscotti — you want chunks, not crumbs.

Nutrition Facts

Servings: 10
Calories per serving: 320

Note: Values approximate based on standard ingredients.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This cake stores beautifully. Keep covered at room temp for 2 days or refrigerate up to 5. To freeze, wrap slices individually and store up to 2 months. Thaw overnight and dust with fresh powdered sugar before serving.

How to Serve Almond Ricotta Biscotti Cake

Enjoy a slice with espresso in the afternoon, or serve warm with a dollop of whipped cream and a drizzle of honey. It pairs beautifully with a cappuccino or a glass of dessert wine like Vin Santo for a true Italian moment.

Creative Leftover Transformations

• Breakfast Parfait: Crumble into layers with yogurt and berries.
• Cake Sandwich: Spread with jam or Nutella between thin slices.
• Trifle Starter: Layer with whipped cream and poached pears.

Additional Tips

• Want it sweeter? Add 2 more tablespoons sugar or drizzle with glaze.
• Swap biscotti with amaretti for a softer crunch.
• For a rustic touch, top with sliced almonds before baking.

Make It a Showstopper

Top with whipped ricotta and honey drizzle, add toasted almonds and fresh figs or berries for a bakery-style finish that’s as elegant as it is inviting.

Variations to Try

• Chocolate Chip Biscotti Cake: Use chocolate biscotti and a handful of mini chips.
• Citrus Ricotta Cake: Add zest of 1 lemon or orange.
• Berry Swirl: Add a swirl of raspberry jam or blueberry compote.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and GF biscotti.

FAQ’s

Q1: Can I use store-bought biscotti?

A1: Yes! Just make sure they’re fresh and flavorful.

Q2: What’s the best ricotta to use?

A2: Whole milk ricotta for richness and moisture.

Q3: Can I use another type of cookie?

A3: Sure — amaretti or crunchy shortbread would work well.

Q4: Can I double the recipe?

A4: Yes, but use a larger pan or divide into two 9-inch rounds.

Q5: Can I add fruit?

A5: Yes — fold in blueberries or chopped cherries for a twist.

Q6: Can I make this in advance?

A6: Definitely — flavor and texture improve by the next day.

Q7: Is it freezer-friendly?

A7: Yes — freeze slices wrapped individually and dust after thawing.

Q8: Can I serve this warm?

A8: Absolutely — slightly warmed with cream or honey is divine.

Q9: Does it need frosting?

A9: Not at all — powdered sugar is all it needs.

Q10: Can I make it nut-free?

A10: Yes — just use nut-free biscotti or cookies.

Conclusion

Almond Ricotta Biscotti Cake is one of those humble bakes that feels like a warm hug from a Tuscan nonna. With its moist, tender crumb and sweet almond crunch, it’s perfect for slow mornings, cozy afternoons, or impressing guests with something quietly elegant. Simple, honest, and unforgettable — just the way homemade should be.

Watch How to Make Almond Ricotta Biscotti Cake