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Almond Ricotta Biscotti Cake

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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

  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 one 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, then stir in ricotta, vanilla, and almond extract.
  4. Assemble the Dish: Mix dry ingredients into wet until just combined. Gently fold in crushed biscotti.
  5. Cook to Perfection: Pour batter into prepared pan and bake for 40–45 minutes, until golden and a toothpick comes out clean.
  6. Finishing Touches: Cool in the pan for 10 minutes, then remove and let cool completely. Dust with powdered sugar.
  7. 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

Find it online: https://deliceflash.com/almond-ricotta-biscotti-cake/