Crunchy Italian biscotti with ricotta, lemon, and coconut. Twice-baked for perfect crispness, ideal with coffee or tea.
# What you'll need:
→ 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 the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
04 - Add the ricotta cheese to the creamed butter and sugar, mixing until thoroughly combined and smooth.
05 - Beat in the eggs one at a time. Mix in the vanilla extract, lemon zest, and lemon juice until just incorporated.
06 - Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand just until no dry flour remains.
07 - Gently fold the shredded coconut into the dough with a spatula.
08 - Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 2 inches wide. Flatten logs slightly.
09 - Bake for 25 to 28 minutes or until the logs are golden and set. Remove from the oven and cool on the baking sheet for 15 minutes.
10 - Reduce the oven temperature to 300°F. Using a serrated knife, cut logs diagonally into 3/4-inch slices.
11 - Arrange the biscotti slices cut side down on the baking sheet. Return to oven and bake an additional 15 to 18 minutes, flipping halfway through, until crisp and golden.
12 - Transfer biscotti to a wire rack and cool completely before serving or storing in an airtight container.
