Photo: Nonna's Lemon Ricotta Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
Directions
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.
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By ned03
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!
By mavette59
RI
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.
By lovefoodmom
Norton, MA
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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