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Almond Ricotta Biscotti Cake

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A tender, moist almond ricotta cake with a crunchy biscotti twist. Perfect for any time of day, this Italian-inspired dessert blends creamy texture, nutty aroma, and sweet satisfaction.

Ingredients

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  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • 3 large Eggs
  • 1 cup Ricotta Cheese
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract
  • 1 cup Almond Biscotti, roughly chopped
  • ¼ cup Sliced Almonds
  • Powdered Sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
  4. Stir in ricotta, vanilla extract, and almond extract until smooth.
  5. Gradually mix in the dry ingredients, then fold in chopped biscotti.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top.
  7. Bake for 45–50 minutes, checking doneness with a toothpick. Tent with foil if browning too quickly.
  8. Let cool for 15 minutes in the pan, then remove and cool completely. Dust with powdered sugar before serving.

Notes

  • Use full-fat ricotta for best texture.
  • Let ingredients come to room temperature before mixing.
  • Toast almonds for enhanced flavor.
  • Store leftovers in an airtight container or freeze individual slices.

Nutrition

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