Italian biscotti with ricotta, lemon zest, and coconut for a crisp, flavorful treat. Great with hot beverages.
# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon 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 teaspoon vanilla extract
09 - Zest of 2 lemons
10 - 2 tablespoons lemon juice
→ Mix-ins
11 - 1 cup unsweetened shredded coconut
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat together softened butter and granulated sugar until light and fluffy using an electric mixer.
04 - Add ricotta cheese to the butter mixture and blend until smooth.
05 - Beat in eggs one at a time. Mix in vanilla extract, lemon zest, and lemon juice.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated.
07 - Gently fold shredded coconut into the dough.
08 - Divide dough in half. Shape each portion into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Flatten lightly.
09 - Bake in preheated oven for 25 to 28 minutes until golden and set. Remove and cool for 15 minutes.
10 - Reduce oven to 300°F.
11 - Using a serrated knife, slice logs diagonally into 3/4-inch portions. Arrange slices cut side down on the baking sheet.
12 - Return to oven and bake for 15 to 18 minutes, flipping halfway, until crisp and golden.
13 - Allow biscotti to cool completely before storing or serving.
