Lemon and Ricotta Biscotti are a delightful twist on the classic Italian treat. Bursting with bright lemon flavor and creamy ricotta cheese, these biscotti are perfect for dipping in coffee or tea. Whether you’re enjoying them at breakfast or as an afternoon snack, these cookies offer a delightful balance of sweetness and citrus tang that is sure to please your palate. Plus, their crunchy texture makes them irresistible!
Gather Your Lemon and Ricotta Biscotti Ingredients
Here’s everything you need to get started on your lemony adventure. Below is a list of ingredients with both European and US measurements:
- 115 g (1/2 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 large eggs
- 350 g (1 ½ cups) ricotta cheese
- Zest of 1 lemon
- 45 ml (3 tablespoons) lemon juice
- 3 drops lemon oil (optional)
- 315 g (2 ½ cups) all-purpose flour
- 5 g (1 teaspoon) baking powder
- 2 g (1/2 teaspoon) salt
- 175 g (1 1/2 cups) powdered sugar
- Zest of 1 organic lemon
- 30 ml (2 tablespoons) lemon juice (+ 15 ml (1 tablespoon) water)
Step-by-Step Recipe for Lemon and Ricotta Biscotti
Ready to make these delicious cookies? Follow these simple steps:
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
- In a stand mixer, beat the softened butter and granulated sugar until the mixture is light and creamy, about 2–3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Next, incorporate the ricotta cheese, lemon zest, and lemon juice (and lemon oil, if you’re using it) into the mixture. Blend well.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Using a spoon, scoop out portions of the dough and place them on a baking sheet lined with parchment paper. Shape into small balls or logs.
- Bake in the preheated oven for 15–18 minutes, or until the edges start to turn golden brown.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough.
For the glaze, mix the powdered sugar, lemon zest, lemon juice, and water until smooth. Drizzle over the cooled biscotti before serving.
How to Serve Lemon and Ricotta Biscotti
These delightful cookies are best enjoyed fresh! Serve them alongside a warm cup of coffee or tea for a perfect afternoon treat. You can also plate them elegantly on a dessert platter, garnished with additional lemon zest or fresh berries for a pop of color. They make excellent gifts too, beautifully wrapped in cellophane or placed in a decorative tin.
Expert Tips for Lemon and Ricotta Biscotti
- Flavor Boost: If you love lemon, feel free to add more zest or a splash of lemon extract to the dough for an extra lemony punch.
- Crunch Factor: For an added crunch, mix in some chopped nuts or chocolate chips into the dough.
- Storage: Store any leftover biscotti in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Lemon and Ricotta Biscotti FAQs
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta, but it may slightly alter the texture. The cookies will still be tasty!
Do I have to use lemon oil?
No, lemon oil is optional. The zest and juice provide great flavor on their own.
How long do these biscotti stay fresh?
They’ll last for about a week at room temperature. For longer storage, freeze them in a zip-top bag.
If you’re looking for a sweet treat that’s easy to make and absolutely delicious, give these Lemon and Ricotta Biscotti a try! You’ll love their bright flavor and crunchy texture. Happy baking!