Ricotta Lemon Coconut Biscotti (Print Version)
Twice-baked Italian cookies with creamy ricotta, lemon zest, and coconut offer crunchy, flavorful delight.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup whole milk ricotta cheese
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - Zest of 2 lemons
10 - 2 tbsp lemon juice
→ Mix-ins
11 - 1 cup unsweetened shredded coconut
# Steps to Follow:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl and set aside.
03 - In a large bowl, cream softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
04 - Add ricotta cheese to the butter-sugar mixture and beat until smooth.
05 - Beat in eggs one at a time. Incorporate vanilla extract, lemon zest, and lemon juice until combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
07 - Gently fold in unsweetened shredded coconut using a spatula.
08 - Divide dough in half. On the prepared baking sheet, form each portion into a log approximately 12 inches long and 2 inches wide. Flatten logs slightly.
09 - Bake in the preheated oven for 25 to 28 minutes, until golden. Remove from oven and allow to cool for 15 minutes.
10 - Lower oven temperature to 300°F. Using a serrated knife, cut each log diagonally into 3/4-inch-thick slices.
11 - Arrange slices cut side down on the baking sheet. Bake for 15 to 18 minutes, flipping halfway, until crisp and golden throughout.
12 - Cool biscotti completely before serving or storing in an airtight container.
# Additional Tips::
01 -
- Irresistibly crisp texture pairs beautifully with hot drinks
- Fresh lemon zest and creamy ricotta add a unique flavor twist
02 -
- Always cool biscotti completely for maximum crispness
- Coconut is a tree nut allergen for some people, check labels if needed
03 -
- Use room temperature butter for the lightest texture
- Cut biscotti gently with a serrated knife to prevent crumbling