Saw Giada Delaurentis make these on the Food Network and they look wonderful. Although they are called biscuits, they are baked in muffin tins and topped with sugar and sliced almonds.
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Units: US | Metric
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon sugar, as needed for sprinkling (or more)
- 1/2 cup unsalted butter, softened
- 1 tablespoon grated lemon zest (from 2 lemons)
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
- 1Line 12 muffin cups with paper liners and preheat oven to 350°.
- 2Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
- 3Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
- 4Beat in the ricotta, then the egg, lemon juice, and almond extract.
- 5Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- 6Divide the batter among the prepared muffin cups.
- 7Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
- 8Bake until the muffins just become pale golden on top, about 20 minutes.
- 9Cool slightly and serve warm.
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Nutritional Facts for Nonna's Lemon Ricotta Biscuits
Serving Size: 1 (940 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 275.3
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 6.8 g
- Cholesterol 48.4 mg
- Sodium 202.0 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 1.0 g
- Sugars 17.4 g
- Protein 5.9 g