Nonna's Lemon Ricotta Biscuits
Show: Everyday Italian
Episode: Everyday Desserts
Rate This RecipeRead users' reviews (157)
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Average Rating:
Total Reviews: 157
Showing 91-100 of 157
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By feedback_5280022
Newbury Park, CA
on July 24, 2006
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These are wonderful! The texture was tender and the flavor sublime. I did use more almonds and sugar on top to create more of a crunch. Yummy!
By aficchi_5772460
Mount Laurel, NJ
on July 16, 2006
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These are so easy to make and delicious as well. My family all loves them even my Italian mother-in-law. She wants my husband to translate the recipe into Italian for her. So that she can share it with her family back in Calabria.
Adrienne
Mount Laurel
By Be4everjoyful
Lancaster, PA
on July 10, 2006
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I have made these several times and everyone loves them. They are so moist. I sprinkle the large grain sugar on top which gives them a special look. Definitely a keeper!
By laurabethdaws_5...
Kennesaw, GA
on July 03, 2006
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Simply amazing. Great when they're fresh out of the oven, and also keep well in the refrigerator. Good for breakfast, snacks, or desserts (which is dangerous in my house!
By jpalombi_1446565
Troy, OH
on June 13, 2006
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These were decent biscuits. The flavor is subtle and the texture moist and slightly dense. They are a nice change from other muffins. Still... if you're jonesin' for a really great muffin, check out Giada's Banana Muffins with Mascarpone Cream Cheese Frosting. WAY better!
By gdbrobinson9713...
Richmond, CA
on May 06, 2006
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All my family members loved this one. Requests are coming in from everyone to bake these again!!!!!!!
By kristen.snipp_5...
Island Park, NY
on April 17, 2006
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The recipe was easy to follow and the biscuits were light and delicious.
By nanjoe_5341003
Fredericksburg, VA
on April 09, 2006
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I thought this recipe looked good on the show, but it was even better in person. I enjoyed the little cakes so much and so did my kids!
By crafter221_1637202
Atlanta
on April 08, 2006
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These biscuits (muffins were so easy to make. I use part skim ricotta instead of whole milk and the texture and mositure were supurb. I made them for the first time along with other muffins for a funtion at work and they were the first to go. I got several requests to make them agaiin.
By rogtaboney_4488450
Regina, KY
on April 04, 2006
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These were so amazingly good it's unbelievable. They are best to eat right after they are cooled. The next day they seemed dry to me.