Ricotta Lemon Coconut Biscotti

Crisp, twice-baked Italian cookies featuring creamy ricotta, bright lemon zest, and sweet coconut. Perfect with coffee or tea.

I discovered biscotti as a favorite treat during an Italian vacation and have loved baking variations ever since. This ricotta lemon coconut version is a joyful upgrade to the classic, ideal for both gifting and sharing.

Ingredients

• All-purpose flour: 2 1/4 cups (280 g)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Unsalted butter (softened): 1/2 cup (115 g)
• Granulated sugar: 1 cup (200 g)
• Ricotta cheese (whole milk): 1/2 cup (125 g)
• Large eggs: 2
• Vanilla extract: 1 tsp
• Lemon zest (zest of 2 lemons): finely grated
• Lemon juice: 2 tbsp
• Unsweetened shredded coconut: 1 cup (80 g)

Instructions

Prepare and Preheat:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, cream together butter and sugar until light and fluffy.

Add Ricotta:

Add ricotta cheese and beat until smooth.

Incorporate Eggs and Flavorings:

Beat in eggs, one at a time. Mix in vanilla extract, lemon zest, and lemon juice.

Mix Wet and Dry:

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in Coconut:

Gently fold in shredded coconut.

Shape Dough:

Divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Flatten slightly.

First Bake:

Bake for 25–28 minutes, until golden and set. Remove from oven and cool 15 minutes.

Slice and Second Bake:

Reduce oven to 300°F (150°C). Using a serrated knife, cut logs diagonally into 3/4-inch slices. Arrange slices cut side down on the baking sheet.

Finish Baking:

Bake for an additional 15–18 minutes, flipping halfway through, until crisp and golden.

Cool:

Cool completely before serving or storing.

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Enjoying these biscotti with family on Sunday mornings brings everyone together for lively conversation and laughter around the kitchen table.

Notes

For extra lemon flavor, drizzle cooled biscotti with a simple lemon glaze. Swap shredded coconut for toasted coconut for deeper flavor. Store in an airtight container for up to 2 weeks.

Required Tools

Mixing bowls, electric mixer or stand mixer, whisk, measuring cups and spoons, baking sheet, parchment paper, serrated knife

Allergen Information

Contains wheat (gluten), eggs, and dairy (ricotta, butter). May also contain coconut which is a tree nut allergen for some individuals. Always check packaging for hidden allergens.

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Serve biscotti with a hot cup of coffee or tea for a truly delightful treat. Remember to store any leftovers in an airtight container to maintain crispness.

Common Recipe Questions

→ How do I achieve a perfect crunchy texture?

Biscotti are twice-baked; ensure cooling after the first bake, then slice and bake again until golden and crisp.

→ Can I substitute ricotta with another ingredient?

Mascarpone or cream cheese can substitute ricotta, though texture and flavor may vary slightly.

→ What is the best way to serve these cookies?

Serve with coffee, espresso, or tea. They are delicious as a standalone snack or dessert.

→ Can I make these biscotti ahead of time?

Yes, store in an airtight container at room temperature for up to two weeks with maintained freshness.

→ How can I boost the lemon flavor?

Drizzle a simple lemon glaze over cooled biscotti or add extra lemon zest to the dough before baking.

→ Is coconut always necessary?

Coconut adds texture and flavor, but you can omit or swap for toasted nuts, adjusting taste to preference.