Nonna's Lemon Ricotta Biscuits

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My family raved about these biscuits. The delicate lemon flavor and texture were wonderful. It was so easy to make.

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These were easy to make, and were simply divine. I just don't know what to do with all my leftover, already zested lemon! Make sure you press the almonds down into the tops - otheriwse they fall right off.

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These were light and extremely moist. I would say they were more like muffins than anything else, but they were absolutely delicious. Next time I think I'll bump up the lemon flavor with a little extra zest.

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I took these to an Italian-themed office potluck and they were a smash hit! I didn't have almond extract, so I substituted Amaretto, and it worked fine.

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I'm on the verge of eating this whole batch of muffins! These are heavenly.

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These biscuit/cupcakes are fantastic!
They evoke a springtime lightness, that is wonderfully balanced with the almond extract. The soft crumb texture is offset nicely by the crunchy sliced almonds and granulated sugar atop each biscuit/cupcake. They were a joy to make and so it goes without saying I will make them again and again!

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These are amazingly light with a perfect blend of almond & lemon flavors. I sifted the dry ingredients together before mixing them into the wet ingredients and I also buttered the muffin pan instead of using paper liners.