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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

Showing 101-110 of 157

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  • on April 03, 2006

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    With the ricotta cheese, I thought the recipe sounded intriguing. This is really the first time I've ever tried a FoodTV recipe! No problems at all, I used part skim ricotta but followed the rest of the ingredients and the biscuits baked perfectly! (They're more like muffins One little difference, I didn't have almonds on hand, but found an unopened bag of chopped hazelnuts in my freezer. I topped the muffins with those, as well as some sanding sugar. AWESOME! Thanks Giada!

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  • on April 01, 2006

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    these are really easy and fun to make. I got to use my new microplane and what a difference from a regular grater. these were fantastic!

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  • on March 31, 2006

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    These were wonderful. I've made them twice already and will definitely make them again!

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  • on March 27, 2006

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    Not too sweet. Not too heavy with the blend of perfect flavors. Has the nice crunch with the almonds and the crust formed by the sugar on the top. Excellent!

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  • on March 26, 2006

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    These may be called biscuits, but they remind me of Italian pastries! They are moist with just the right amount of almond & lemon flavor. They are easy enough for a beginning cook

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  • on March 25, 2006

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    I almost fell over when I tasted these straight from the oven. My goodness! These are the best! Thanks!

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  • on March 25, 2006

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    I made these and my two fussy young boys ate them right up. I used part skim ricotta and they were still moist.

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  • on March 22, 2006

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    Great recipe. Easy to make, tastes better than expected. Too rich and scrumptous to be a biscuit!

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  • on March 13, 2006

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    Quick and easy, very yummy!

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  • on February 24, 2006

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    These biscuits are easy to make and taste almost too good to be called "biscuits." They are light and sweet tasting and highly addictive! Some of our family doesn't like nuts, so instead of mixing them in the dough, I just sprinkled them on top of some of them. This resulted in a crunchy toasted nutty addition which complimented the soft, smooth texture of the rolls.

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