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
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By kathmercer 2454889
Mastic Beach, NY
on April 07, 2005
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My family raved about these biscuits. The delicate lemon flavor and texture were wonderful. It was so easy to make.
By danimink_538893
Lexington, KY
on April 07, 2005
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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.
By jll2800
Chicago, IL
on April 06, 2005
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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.
By heatherneff_2444217
Warsaw, IN
on April 05, 2005
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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.
By lbryan_1333553
San Diego, CA
on April 05, 2005
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I'm on the verge of eating this whole batch of muffins! These are heavenly.
By woocooks_2424246
lutz, FL
on April 03, 2005
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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!
By cmoscicki_2173515
Southampton, NY
on April 02, 2005
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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.