Place the sugar in a food processor
. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar
Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula
for another minute. Spoon the mixture into 4 small coffee
mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
To serve, top the ricotta cappuccino
with crushed biscotti
. Sprinkle with cinnamon and cocoa powder.