Nonna's Lemon Ricotta Biscuits
- Reviews 3
Ready In: 35 mins
Yields: 12 biscuits
Ingredients
- 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
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off