Ricotta Lemon Coconut Biscotti

Ricotta Lemon Coconut Biscotti offer the perfect combination of creamy richness and lively citrus, all wrapped up in a crunchy Italian treat. These biscotti blend subtle ricotta with zesty lemon and tropical coconut for a cookie that is both comforting and refreshing. They are ideal for dipping in coffee or tea, but flavorful enough to enjoy on their own.

I started making these biscotti after falling in love with all things lemony, and my friends still beg for a batch every time they come over for coffee. They remind me of cafes in Rome where biscotti are always ready to enjoy.

Ingredients

• All-purpose flour: brings structure and is best when fresh so your biscotti bake up light
• Baking powder: ensures each cookie rises with a slight lift
• Salt: balances the sweetness and brings out all the flavors
• Unsalted butter: adds richness look for high-quality butter for best taste
• Granulated sugar: gives sweetness and crunch in every bite choose fine sugar for easy mixing
• Ricotta cheese: lends a creamy texture and slight tang whole milk ricotta makes a big difference in tenderness
• Eggs: provide binding and moisture go for fresh large eggs
• Vanilla extract: deepens the flavor layer pure vanilla really shines here
• Lemon zest: creates vibrant citrus notes use bright unwaxed lemons for maximum aroma
• Lemon juice: adds freshness and a hint of tartness squeeze your lemons just before adding
• Unsweetened shredded coconut: brings chew and subtle sweetness make sure it is fresh and not dried out

Instructions

Prep and Preheat:

Begin by preheating your oven to 350F 175C and lining a large baking sheet with parchment paper which helps ensure your biscotti will not stick and makes cleanup a breeze

Combine Dry Ingredients:

Whisk flour baking powder and salt in a medium bowl This keeps the leavening agent and salt well distributed so your cookies bake evenly

Cream Butter and Sugar:

Beat softened butter and granulated sugar together using an electric mixer until the mixture is pale and fluffy This usually takes about three minutes and creates air pockets that help the dough stay light

Mix In Ricotta:

Beat in the ricotta cheese until the mixture is smooth and fully incorporated The ricotta replaces some of the fat for a uniquely tender crumb

Add Eggs and Flavorings:

One at a time add the eggs then pour in vanilla extract lemon zest and lemon juice Mix well These ingredients give richness and bright citrus depth to the dough

Incorporate Dry Ingredients:

Gradually add your flour mixture to the wet ingredients Mix gently and stop once everything is combined Overmixing can lead to tough biscotti

Fold in Coconut:

Use a spatula to gently fold in shredded coconut throughout the dough The texture should be a bit sticky but not overly wet

Shape the Dough:

Divide the dough into two equal portions On the prepared baking sheet shape each half into a log about twelve inches long and two inches wide Flatten the tops slightly for even baking

First Bake:

Bake logs for twenty five to twenty eight minutes until they are lightly golden and set Remove from the oven and let them cool for fifteen minutes This partial bake helps the dough set before slicing

Slice and Arrange:

Once mostly cool use a serrated knife to slice each log into three quarter inch pieces on the diagonal For that signature biscotti shape arrange the slices cut side down back on the sheet

Second Bake:

Reduce oven temperature to 300F 150C Bake the slices for fifteen to eighteen more minutes flipping each biscotto halfway through so both sides get equally crisp

Cool:

Transfer biscotti to a rack and let them cool completely before serving or storing This ensures maximum crunch and perfect texture

Save

Every time I zest a lemon for this recipe it fills my kitchen with happy memories of baking with my sister She always insists on tasting the dough and says the coconut makes these the ultimate treat

Storage Tips

Biscotti keep best in an airtight container at room temperature up to two weeks Place a sheet of parchment between layers to keep them crisp To freeze cool completely first then layer in a zip bag with parchment They will stay fresh for three months Just thaw at room temp before serving

Ingredient Substitutions

Use light ricotta for a leaner crumb or substitute mascarpone for extra richness If you only have sweetened coconut just reduce sugar slightly Almond extract swaps nicely instead of vanilla for a more traditional Italian flavor

Serving Suggestions

Dip biscotti in hot espresso or sweet tea or break them into pieces over a bowl of vanilla ice cream For a beautiful dessert spread serve with lemon curd and fresh berries on the side

Cultural and Historical Context

Biscotti hail from the Italian city of Prato where double baking was originally used for preserving cookies for long journeys This twist with ricotta and coconut blends classic and modern Italian flavors bringing a little sunshine to every crisp bite

Seasonal Adaptations

Add chopped dried cranberries for wintertime color and tang Swap some coconut for chopped toasted pistachios for holidays Drizzle with melted white chocolate for an extra festive finish

Success Stories

A friend brought these to a spring brunch and they disappeared fast The bright lemon pairs flawlessly with the coconut so even biscotti skeptics asked for seconds This recipe is something I plan to hand down just like my grandmother did with her biscotti

Freezer Meal Conversion

Shape slice and freeze unbaked cookies on a tray then transfer them to a freezer bag When ready to bake place frozen on a sheet and add two extra minutes per bake These come out as perfect as fresh

Save

Pour your favorite coffee and enjoy a crunchy biscotto full of sunshine flavor. They will brighten any afternoon and make a thoughtful homemade gift.

Recipe Guide

→ What makes these biscotti unique?

Ricotta adds a creamy texture and lemon zest brightens each bite, while coconut brings subtle sweetness and chew.

→ Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta yields a richer crumb, but part-skim can be used for a lighter texture if preferred.

→ Are these suitable for vegetarians?

Yes, these biscotti are made with plant-based and dairy ingredients and contain no meat or gelatin.

→ How should I store biscotti to keep them crispy?

Cool completely and keep in an airtight container at room temperature for up to two weeks.

→ Can I substitute the shredded coconut?

Yes, you may use toasted coconut or omit it for a plainer biscotti. Nuts can also be added for extra crunch.

→ What’s the best way to slice biscotti without crumbs?

Let the logs cool for 15 minutes, then use a serrated knife and gentle sawing motion for clean slices.