Nonna's Lemon Ricotta Biscuits

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These are just delicious. Moist, sweet but not oversweet. I highly recommend them.

The only change I made was to sprinkle the tops with extra finely shredded lemon rind. That with the sliced almonds and sugar topping was terrific. Make extra!

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Don't let the name fool you! They are muffins! When I saw ricotta, I thought, WHAT? They are really good, and the lemon is not overpowering. These are very easy to make, and the almonds and sugar on top add so much. They make the "muffins"!

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Love these biscuits; make them all the time

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I love, love, love these ricotta biscuits! I have made them several times now and can not get enough of them. The lemon flavor is perfect, not to overpowering and the texture of the biscuit is a cross between a cake and a muffin and extremely moist. I highly recommend trying this recipe.

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My husband claimed that this recipe was a "keeper" after one bite. My 4 year old also asks for them. I didn't use whole milk ricotta and went for the lowfat instead. Not missing a thing! Also, you could easily increase the amount of lemon zest or add lemon extract for a more intense lemon flavor. These were great! And didn't dry out over the course of 5 days.

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These lemon ricotta biscuits were perfect.

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These muffins are so easy to make and oh so yummy! My kids eat them within a day of making them. Forget about packaged muffin mixes. These take just a few minutes to mix up and are so worth the wait. I double the recipe so we won't run out!

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I made these for my sister's wedding and almost didn't try them. I did this morning and WOW! I decided to make them again right now. I even used part-skim ricotta cheese because that is what I had in my fridge.

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As always, Giada's recipe is a winner. I did use low-fat ricotta, though, and it was still very rich, soft,lemony, and delicious. Thank you!

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Fantastic muffin recipe...moist, rich, absolutely great flavor profile. Loved the crunchy top. I would rate it even higher if I could.