Place sugar in the bowl of a large food processor.

Cut vanilla bean open lengthwise, scrape out the seeds, and place them in food processor with the sugar.

Pulse a few times mix.

Place ricotta and espresso powder in food processor. Blend for 1 minute. Scrape down sides with a rubber spatula. Blend for 1 more minute.

Spoon the mixture into 4 ramekins or small dishes (6 to 8 ounces each).

Cover and refrigerate for at least 1 hour and up to 1 day.

To serve, top with crushed biscotti. Sprinkle with cinnamon and/or cocoa powder.