Description
This Almond Ricotta Biscotti Cake is a tender, moist ricotta cake filled with crunchy almond biscotti crumbles and kissed with almond and vanilla — the perfect rustic Italian-inspired treat for coffee or dessert.
Ingredients
- All-Purpose Flour: 1½ cups
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: ½ cup (1 stick), softened
- Granulated Sugar: ¾ cup
- Eggs: 3 large
- Whole Milk Ricotta: 1 cup
- Vanilla Extract: 1 teaspoon
- Almond Extract: ½ teaspoon
- Almond Biscotti: ¾ cup, crushed (into small chunks)
- Powdered Sugar: for dusting (optional)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Combine Ingredients: In one bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy.
- Prepare Your Cooking Vessel: Add eggs one at a time to the butter mixture, then stir in ricotta, vanilla, and almond extract.
- Assemble the Dish: Mix dry ingredients into wet until just combined. Gently fold in crushed biscotti.
- Cook to Perfection: Pour batter into prepared pan and bake for 40–45 minutes, until golden and a toothpick comes out clean.
- Finishing Touches: Cool in the pan for 10 minutes, then remove and let cool completely. Dust with powdered sugar.
- Serve and Enjoy: Slice and serve with coffee, tea, or a drizzle of honey.
Notes
- Use whole milk ricotta and slightly drain if it’s very wet.
- Don’t over-crush biscotti — you want some crunch.
- Let the cake cool before slicing for clean cuts.
- Best enjoyed the next day as flavors develop.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg