Prep 15 mins
Cook 20 mins
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.
- 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
- Line 12 muffin cups with paper liners and preheat oven to 350°.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
- Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
- Beat in the ricotta, then the egg, lemon juice, and almond extract.
- Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups.
- Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
- Bake until the muffins just become pale golden on top, about 20 minutes.
- Cool slightly and serve warm.
Nice texture, and easy to put together. I just dropped the dough by spoonsful onto a buttered cookie sheet, for a yield of about 24 smaller "biscuits" or tea cakes.
Get rave reviews every time I make these. Have had many requests for the recipe also. They are moise and have a wonderful texture. The sugar and almonds on top not only add some crunch but make them look so pretty.
really moist and light- these are one of my brunch staples!