Nonna's Lemon Ricotta Biscuits
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 biscuits
ingredients
- 473.18 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml sugar
- 4.92 ml sugar, as needed for sprinkling (or more)
- 118.29 ml unsalted butter, softened
- 14.79 ml grated lemon zest (from 2 lemons)
- 236.59 ml whole milk ricotta cheese
- 1 large egg
- 14.79 ml fresh lemon juice
- 2.46 ml almond extract
- 78.78 ml thinly sliced almonds
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.