Save Ricotta Lemon Coconut Biscotti are crisp Italian cookies that deliver a gentle balance of creamy ricotta, zesty lemon, and sweet coconut. If you love a treat with your coffee or tea, these are just the right match. They come out golden and crunchy, with a fragrant aroma that fills the kitchen and a flavor that keeps you coming back for another dunk.
The first time I made these biscotti was for a spring brunch with old friends. I find myself baking them every time I crave something that feels both elegant and comforting.
Ingredients
- All-purpose flour: gives biscotti body and crispness Look for unbleached flour for a more classic crumb
- Baking powder: lifts the dough so the cookies are never dense Always choose fresh baking powder for best results
- Salt: highlights all those bright flavors Use fine sea salt so it dissolves evenly
- Unsalted butter: provides richness and a soft crumb Use high-quality butter at room temperature
- Granulated sugar: sweetens and helps with that signature golden crust
- Ricotta cheese: adds a tender texture and gentle dairy richness Use whole milk ricotta for best moisture and flavor
- Large eggs: bind everything together and give structure Choose the freshest eggs you can find
- Vanilla extract: brings out warmth and enhances the lemon notes Pure vanilla offers the deepest aroma
- Lemon zest and lemon juice: add freshness and a sunny edge Be sure to zest the lemons before juicing for maximum fragrance
- Unsweetened shredded coconut: infuses each bite with subtle sweetness and chewy texture Look for coconut with no added sugars for pure flavor
Instructions
- Preheat the Oven and Prepare the Pan:
- Set your oven to a precise 350 degrees Fahrenheit or 175 degrees Celsius Lay a sheet of parchment onto your baking pan, smoothing it out for a wrinkle-free surface This will keep the biscotti from sticking
- Mix Dry Ingredients:
- In a medium bowl, combine the all-purpose flour, baking powder, and salt Gently whisk until the mixture looks uniform This step ensures the baking powder is evenly mixed in so your biscotti rise properly
- Cream Butter and Sugar:
- In a separate large bowl, use an electric mixer or stand mixer to cream the butter and granulated sugar together Beat at medium speed until the mixture is pale and fluffy This process takes about three to four minutes and makes for extra-light cookies
- Blend in Ricotta:
- Add the ricotta cheese right to your butter and sugar Beat until the mixture is smooth The ricotta should be fully incorporated and look creamy without lumps
- Add Eggs and Flavors:
- Crack in the eggs one at a time, beating well after each addition Add the vanilla extract, lemon zest, and lemon juice next Mixing well here helps distribute the citrus for even flavor in every bite
- Combine Wet and Dry Ingredients:
- With the mixer running on low (or by hand using a sturdy spatula), add the dry ingredient mixture to the wet bowl Gradually fold or mix until just combined Try not to overmix or the biscuits might turn out tough
- Fold in Coconut:
- Pour in the shredded coconut and fold it through the dough by hand This allows the coconut to be evenly spread in every bite
- Shape the Logs:
- Turn the dough out and gently divide it into two equal portions Shape each piece directly on your lined baking sheet into a log about twelve inches long and two inches wide Pat the tops lightly to flatten each log
- First Bake:
- Slide the pan into your preheated oven Bake the dough logs for about twenty five to twenty eight minutes They should look golden and feel set on top Let them cool for fifteen minutes on the pan so they do not crumble during slicing
- Slice the Biscotti:
- Lower your oven temperature to three hundred degrees Fahrenheit or one hundred fifty degrees Celsius With a serrated knife, slice the cooled logs on the diagonal into pieces about three quarters of an inch thick Arrange each piece with a cut side facing down on the baking sheet
- Second Bake:
- Return the biscotti to the oven and bake for an additional fifteen to eighteen minutes Flip each one halfway through for even crisping They are ready when deep golden and dry to the touch
- Cool Completely:
- Let the biscotti cool fully on a rack before serving or storing This is what gives them that signature crunch
Save My favorite part is stirring in the lemon zest and watching the flecks brighten the dough Ricotta is a secret ingredient passed down from my aunt who swears it makes biscotti tamer and never dry I always think of family get togethers when I bake these especially with the lively scent of lemon filling the kitchen
Storage Tips
Once cooled, tuck the biscotti into any airtight tin or glass container They keep beautifully for up to two weeks at room temperature and they actually get crisper after a day If you live in a humid climate, place a piece of parchment between the layers to keep them from sticking
Ingredient Substitutions
No ricotta on hand Try mascarpone or even thick Greek yogurt These offer similar moisture and subtle tang Use Meyer lemons for an even sweeter citrus note For a bolder coconut taste swap in toasted coconut just scatter it on a baking sheet and toast at three hundred fifty degrees Fahrenheit until lightly golden
Serving Suggestions
Biscotti are made to be dunked I love serving them alongside hot espresso or an afternoon tea platter They also pair with a cloud of whipped cream and a spoonful of berries for a simple weeknight dessert
Cultural and Historical Context
Biscotti have roots tracing to the Italian region of Tuscany where these twice baked cookies were valued for their long shelf life Traditionally made with almonds this version draws on southern Italian influences with creamy ricotta and coconut for a delicate variation
Seasonal Adaptations
Swap in orange zest and juice during winter citrus season Add chopped dried cranberries at the holidays for a festive touch In the summer drizzle with lemon glaze and top with edible flowers for brunch
Success Stories
Friends always ask if these came from a bakery Every time I bring them to a potluck not a crumb returns home The recipe is reliable even for those new to baking biscotti and I have had neighbors share that their kids now ask for these as after school treats
Freezer Meal Conversion
You can freeze baked biscotti once fully cooled Simply layer them between sheets of parchment in a freezer container They thaw quickly at room temperature Just pop them back in a low oven for a few minutes to re crisp if needed
Save Ricotta Lemon Coconut Biscotti are perfect for sharing or tucking into a treat tin They brighten any coffee break and taste even better with good company
Recipe Guide
- → How do I achieve the ideal biscotti crunch?
Bake the cookie logs, cool, slice diagonally, and bake slices again until golden and crisp.
- → Can I substitute other citrus for lemon?
Yes, you can use orange or lime zest and juice for unique flavor variations.
- → What is the best way to store biscotti?
After complete cooling, store biscotti in an airtight container at room temperature for up to two weeks.
- → Can I use toasted coconut?
Toasted coconut adds deeper flavor. Swap for shredded coconut in the dough as desired.
- → Are these suitable for vegetarians?
Yes, these biscotti are vegetarian-friendly and do not contain meat products.
- → Can I make these dairy-free?
Try non-dairy butter and ricotta substitutes to create a dairy-free version of these biscotti.