Prep
10m
Cook
10m
Makes
24 biscotti
For this easy ricotta dessert recipe and also gluten-free dessert recipe, with just six ingredients, these ricotta and almond biscotti are light, crunchy, and absolutely delightful. Perfect for a quick gluten-free treat that pairs wonderfully with coffee or tea!
Ingredients (6)
1 cup ricotta cheese
1 cup almond flour
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup sliced almonds
Steps (6)
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, combine the ricotta cheese, sugar, and vanilla extract until smooth.
Add the dry ingredients: Gradually add the almond flour and baking powder to the ricotta mixture, stirring until well combined.
Fold in the almonds: Gently fold in the sliced almonds.
Shape the dough: Divide the dough in half and shape each half into a log about 2 inches wide. Place the logs on the prepared baking sheet.
Bake the biscotti: Bake for 10 minutes, or until the edges are golden. Let the biscotti cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Additional tips
- To make more: Double the ingredients to make about 48 biscotti.
- For extra crunch, toast the sliced almonds before adding them to the dough.
- Store the biscotti in an airtight container at room temperature for up to a week.
- Enjoy with a cup of coffee or tea for a delightful treat.