Before I share the joy of these perfectly crisp, subtly sweet biscotti bites, let me thank you—yes, YOU—for being here. There’s something truly special about creating homemade treats that connect us to slow mornings, shared coffee breaks, and cherished moments with friends. These Raspberry Lemon Ricotta Biscotti Bites are baked with love and just the right balance of comfort and zing!
Want more cozy, seasonal bakes like this in your inbox? Subscribe now and get hand-picked recipes delivered straight to you.
What Are Biscotti Bites?
Biscotti are traditional Italian cookies known for their crunchy texture and twice-baked perfection. These biscotti bites are a more tender twist—softened slightly by the ricotta but still crisp and ideal for dunking into tea, coffee, or a little glass of dessert wine. The lemon and raspberry flavor combo is pure sunshine, no matter the season.
Why You’ll Adore This Recipe
- Simple yet elegant – No fancy equipment needed!
- Bursting with bright flavor – Thanks to lemon zest and juicy raspberries.
- Perfect for gifting or gatherings – These cuties look (and taste) special.
- Balanced texture – Softened with ricotta but finished with the classic biscotti crunch.
- Freezer-friendly – Bake now, enjoy later!
What Do They Taste Like?
Think buttery, zesty cookies kissed with tart raspberries and mellowed by creamy ricotta. They’re light yet indulgent, crisp on the outside but tender in the middle—especially right after the second bake. Each bite melts with a burst of fruitiness and the sunny zing of lemon. A little bite of joy!
Benefits of These Biscotti Bites
- Use up extra ricotta in the fridge
- Versatile for different mix-ins (see below!)
- Beautiful on a holiday cookie platter or brunch spread
- Perfect for dunking or snacking solo
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup chopped almonds (optional)
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Sharp knife for slicing biscotti
Ingredient Additions & Substitutions
- Raspberries: Sub with blueberries or chopped dried cranberries.
- Almonds: Swap with pistachios, pecans, or leave out entirely.
- Flour: Try half whole wheat flour for a nuttier taste.
- Flavoring: Add a splash of almond extract for extra depth.
Step-by-Step Instructions
Step 1: Preheat
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream the Base
In a large bowl, mix ricotta, sugar, and butter until creamy and smooth.
Step 3: Add Lemon & Eggs
Beat in eggs, lemon zest, and lemon juice until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Mix It All Together
Gradually add the dry mixture into the wet, stirring gently until just combined.
Step 6: Fold in Goodness
Carefully fold in raspberries and chopped almonds. Try not to crush the berries.
Step 7: Shape the Log
Scoop the dough onto your baking sheet and gently form a log about 2 inches wide and 1 inch high.
Step 8: First Bake
Bake for 25–30 minutes until golden and slightly firm. Remove and cool for 10 minutes.
Step 9: Slice & Second Bake
Slice into bite-sized pieces. Arrange slices on their sides and bake for another 10–15 minutes until crisp.
Step 10: Cool Completely
Let the biscotti cool on a wire rack until completely crisp. Then? Brew that coffee and enjoy!
What to Serve with These Biscotti Bites
- Hot tea (Earl Grey or chamomile pair beautifully)
- Cappuccino or espresso
- A lemony dessert wine or sweet liqueur
- A dollop of mascarpone or a drizzle of honey
Tips for Biscotti Perfection
- Use fresh lemon zest for the brightest flavor.
- Don’t overmix once you add flour; keep the dough tender.
- Slice with a serrated knife to avoid crushing.
- Let cool fully before storing to maintain crispness.
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a zip-top bag for up to 2 months.
- To refresh, warm in a 300°F oven for 5–7 minutes.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend, but check texture during shaping as results may vary slightly.
Q: Can I use dried raspberries?
A: Yes—use about 1/3 cup of dried or freeze-dried raspberries if fresh aren’t available.
Q: My dough is sticky—what should I do?
A: Dust your hands with flour to help shape the dough into a log.
Conclusion
These Raspberry Lemon Ricotta Biscotti Bites are everything I love in a homemade treat—easy, beautiful, and bursting with flavor. They’re ideal for sharing or savoring quietly with your morning cup. And honestly? They taste like home. ❤️
More Cozy Baking Ideas
- Soft Almond Orange Biscotti
- Lemon Poppyseed Scones
- Blueberry Ricotta Muffins
- Cranberry Pistachio Shortbread
Share the Love!
Tried these biscotti bites? I’d LOVE to see your results!
📸 Tag your photos with #RicottaBiscottiBites on Pinterest or Instagram and show off your kitchen win!
Nutritional Information (per bite-sized biscotti)
- Calories: ~100
- Protein: 2g
- Carbs: 12g
- Fat: 5g
- Sugar: 6g
(Note: Based on approximate serving size and may vary depending on ingredients.)
Let me know if you’d like a printable version or bonus biscotti flavor combos!
