why make this recipe
Lemon Ricotta Biscotti Bites offer a delightful twist on the traditional biscotti. Their bright lemon flavor combined with the creamy texture of ricotta makes them a perfect snack or dessert. These bites are perfect for dipping in coffee or tea. Plus, they bring a touch of sunny flavor to your day, making them an excellent choice for any occasion.
how to make Lemon Ricotta Biscotti Bites
Ingredients :
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds (optional)
- 1/2 cup powdered sugar (for dusting)
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ricotta cheese, granulated sugar, and softened butter. Beat until smooth. Then, add the eggs, lemon zest, and lemon juice, mixing until everything is well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If you like, fold in sliced almonds.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten the tops slightly.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove them from the oven and let cool for 10 minutes.
- Carefully move the logs to a cutting board. Slice them diagonally into 1/2-inch thick pieces. Place the slices back on the baking sheet, cut side up. Bake for an additional 10-15 minutes until the biscotti are dry and crisp.
- Let the biscotti cool completely on a wire rack. Dust them with powdered sugar before serving.
how to serve Lemon Ricotta Biscotti Bites
These delightful biscotti are best served with a warm cup of coffee or tea. They can also be enjoyed as a sweet snack on their own. For an elegant touch, you can serve them on a decorative plate, dusted with powdered sugar for added sweetness and visual appeal.
how to store Lemon Ricotta Biscotti Bites
To keep your Biscotti fresh, store them in an airtight container at room temperature. They can last up to two weeks. If you want to keep them for a longer time, consider freezing them. Just make sure to place parchment paper between layers to prevent sticking.
tips to make Lemon Ricotta Biscotti Bites
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the dough; it should be just combined to ensure a tender texture.
- Experiment with different nuts or chocolate chips for added flavor.
- Feel free to adjust the lemon zest and juice to your taste for a more intense lemon flavor.
variation
For a different twist, you can add dried cranberries or chocolate chips to the dough. Almond or vanilla extract can also enhance the flavor if you prefer a different taste profile.
FAQs
1. Can I use a different type of cheese instead of ricotta?
Yes, you can substitute mascarpone or cream cheese, but it may change the texture slightly.
2. How can I make these biscotti gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour.
3. Can I skip the almonds?
Absolutely! The almonds are optional. You can make the biscotti without them, or you can use other nuts like walnuts or pecans.
Lemon Ricotta Biscotti Bites
- Total Time: 55 minutes
- Yield: 24 biscotti
- Diet: Vegetarian
Description
Delightful biscotti with a bright lemon flavor and creamy texture from ricotta, perfect for snacking or dipping.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds (optional)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ricotta cheese, granulated sugar, and softened butter. Beat until smooth. Then, add the eggs, lemon zest, and lemon juice, mixing until everything is well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If you like, fold in sliced almonds.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten the tops slightly.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove them from the oven and let cool for 10 minutes.
- Carefully move the logs to a cutting board. Slice them diagonally into 1/2-inch thick pieces. Place the slices back on the baking sheet, cut side up. Bake for an additional 10-15 minutes until the biscotti are dry and crisp.
- Let the biscotti cool completely on a wire rack. Dust them with powdered sugar before serving.
Notes
Best served with coffee or tea. Store in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian