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1
Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes.
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2
Let cool.
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3
Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground.
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4
Add the butter and pulse to combine.
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5
Press the mixture into the bottom of an 8-inch springform pan.
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6
Bake until set, about 12 minutes, then transfer to a rack and let cool completely.
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7
Reduce the oven temperature to 300 degrees F.
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8
Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes.
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9
Add the ricotta and beat until smooth, about 2 more minutes.
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10
Beat in the amaretto, vanilla and almond extracts, and orange zest.
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11
Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat).
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12
Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined.
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13
Scrape the batter into the prepared crust.
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14
Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes.
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15
Transfer to a rack and let cool, 20 minutes.
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16
Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely.
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17
Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake.
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18
Scatter the remaining 1/3 cup toasted almonds on top and dust again.
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19
Serve at room temperature.
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20
Photograph by Johnny Miller
