Recipe courtesy of Giada De Laurentiis
Total:
35 min
Active:
15 min
Yield:
12 biscuits
Level:
Intermediate
Total:
35 min
Active:
15 min
Yield:
12 biscuits
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. 

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). 

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

IDEAS YOU'LL LOVE

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Spinach and Ricotta Gnudi

Recipe courtesy of Scott Conant

Lemon Curd

Recipe courtesy of Ina Garten

Breakfast Biscuits

Recipe courtesy of Ree Drummond

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lemon Curd

Recipe courtesy of Alton Brown

Mascarpone and Lemon Gnocchi

Recipe courtesy of Giada De Laurentiis

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking