Nonna's Lemon Ricotta Biscuits

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These were a hit. Easy to make. You can surely add more lemon/zest if you like more lemony flavor.

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The ricotta cheese gives this biscuits a wonderfully moist, yet dense texture. They held up beautifully for the 3 days it took my husband and me to consume them. The almonds and sugar are definitely a must on the tops. They give the biscuits an added crunch that kicks them up a notch. Be sure to lightly, but firmly press the almonds onto the biscuit tops, otherwise they tend to fall off while baking. Also, a little extra lemon zest will increase the lemony flavor. Thanks, Giada for another yummy recipe!

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So easy to make, and light with that crunchy top. These have become my son's favortie muffins. I like a lot of lemon, so usually add a bit more lemon zest. In my book, you can never have too much!! Thanks for a great recipe!!

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These were so moist in the middle and had the perfect texture...not too dense and not too cakey. The sweetness was just right and the lemon added another perfect layer of flavor and depth. I do agree that the almonds on top were unnecessary.

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These were simple to make, convenient ingredients (try to find real Italian Ricotta, and all around yummy. They were moist but dense, rather melt in your mouth. My husband I agree that the almonds on top were unnecessary, but altogether an excellent recipe.

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These biscuits (aka muffins are absolutely fantastic. I made a batch in hopes that I could eat a muffin or two everyday for a few days, but my room mates snatched them up the moment my back was turned! I can't blame them.

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I LOVE these muffins. I sent the recipe to both sides of my family and they are a new favorite. I can't say enough wonderful things about them.

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These are to die for! They got my attention on Giada's show, but I kept putting it off because the ricotta made me nervous. You truly cannot taste it; it's only for texture. These taste like my mom's lemon cake...and the almonds and almond extract really add to the flavor! I can't WAIT for my husband to try these!

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Great recipe. I usually make it at altitude (6000 ft and neither me nor my guests like very sweet, so I cut the sugar in half for taste and stability.
Often, I replace the butter with olive oil (hmmmmm, and this weekend I added some shredded carrot (ok, a lot of shredded carrot, left out some of the flour, and used olive oil for unbelievably moist yummy muffin.

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This was a great recipe..although i did make a few changes. I didn't have any almond extract, so instead i added about a tablespoon more of lemon juice, a tablespoon more of sugar, and about a handful of blueberries....the bisquits came out great....the texture of these is a lot like scones, but i guess because you're baking them in muffin tins, giada calls them bisquits.