Ingredients

• 1.75 cup all-purpose flour
• 0.5 cup almond flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.75 cup granulated sugar
• 1 cup whole milk ricotta cheese
• 2 eggs
• 2 tablespoon unsalted butter, melted
• 2 tablespoon fresh lemon juice
• 2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup raw whole almonds, toasted

Steps

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Spread raw almonds on a baking sheet and toast in the preheated oven for 8 minutes until fragrant and lightly golden.
3. Remove almonds from oven and let cool for 2 minutes, then coarsely chop them and set aside. Keep oven at 350°F.
4. In a small bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
5. In a stand mixer fitted with the paddle attachment, beat together ricotta cheese, granulated sugar, melted butter, lemon juice, lemon zest, and vanilla extract on medium speed until smooth and creamy, about 2 minutes.
6. Add eggs one at a time to the ricotta mixture, beating on low speed after each addition until just combined.
7. Gradually add the dry ingredient mixture to the wet ingredients with the mixer on low speed, stirring just until combined. Do not overmix.
8. Fold in the chopped toasted almonds by hand using a spatula until evenly distributed.
9. Divide dough into two equal portions. On parchment-lined baking sheets, shape each portion into a 12-inch long log about 2 inches wide, leaving 3 inches between each log on the same sheet.
10. Bake the logs at 350°F (175°C) for 25 minutes until they are golden brown and firm to the touch.
11. Remove baking sheets from oven and let logs cool for 5 minutes until they are cool enough to handle.
12. Using a serrated knife, carefully slice each log on a diagonal into 3/4-inch-thick pieces. This should yield about 12 pieces per log.
13. Place sliced biscotti cut-side down on the baking sheets, spacing them about 1 inch apart.
14. Bake at 350°F (175°C) for 10 minutes, then flip each biscotto to the other cut side and bake for an additional 10 minutes until both sides are golden and crispy.
15. Remove biscotti from oven and transfer to a cooling rack. Allow to cool completely, about 15 minutes, before serving.