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Nonna's Lemon Ricotta Biscuits Recipe

Nonna's Lemon Ricotta Biscuits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

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  • on March 13, 2013

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    I made this with a few modifications I used 1 1/2 c of whole wheat flour and 1/2 cup all purpose and used 1 cup of honey instead of sugar and only sprinkled the almonds on top . They came out great and a little healthier than the original recipe! My kids loved them!

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  • on January 31, 2013

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    AMAZING! Hot right out of the oven. I also added a little coconut on top. Definately going to be making again soon.

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  • on August 14, 2012

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    Wow! I had some leftover ricotta cheese, so decided on these biscuits after much searching. My 13 yr old daughter loves anything with lemon so these seemed perfect. They really are, PERFECT! I love everything about them I had two right out of the oven and probably could have eaten 4 more. They cooked up perfectly - just the right amount of lemon flavor and the texture was perfect. This is actually the first recipe I have felt strongly enough to review!

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  • on March 06, 2012

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    Delicious. I was a little nervous when I saw how dense the batter was, but the muffins were light and airy. Best on the day you bake them.

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  • on March 03, 2012

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    these were light, fluffy, and tasty. I subsituted orange zest and juice instead of the lemon since that's what I had on hand. The orange didn't come through as much as I had hoped, next time I'll try the lemon instead. I mostly tasted the almond extract, which is a little too sweet. Needed a bit more citrus to balance the sweetness. My kids gave them thumbs up!

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  • on February 29, 2012

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    I made these today for fun and I had an extra container of ricotta. I thought it would be good with orange marmalade about 1/3 cup and some walnuts(didn't have almonds . Oh man, the bomb. Every thing else the same except no papper liners and it made 6 large muffins.

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  • on February 12, 2012

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    I just made these most delicious bisquits. Just make sure your butter is warmer than room temperature for a creamier consistency. I added a few sprinkles of lemon zest on top along with the sugar and almonds. I also served it with lemon curd and a cup of tea!! Chow!!

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  • on January 09, 2012

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    The only thing wrong with these is they are 7 WeightWatchers points. Sigh. They're worth it though. Their texture -- springy, moist and fluffy -- is heavenly, and the ricotta makes them tangy and decadent.

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  • on December 30, 2011

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    I made these for Christmas morning and they were fantastic! I actually cooked them the day before and they were still moist and fresh the next day! They will now be part of our Christmas morning tradition. Didn't change a thing in the recipe.

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  • on October 10, 2011

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    mmmm the truth is they are horrible. I love all of giadas recipes, but just not this one

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