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 supie20
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.
By sweber1953
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.
By zjuaristi_12692865
hidalgo, 83
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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