Nonna’s Lemon Ricotta Biscuits
Lemon, almond and ricotta cheese combine in this light, moist biscuit
Equipment
- measuring spoons, mixing spoon, mixer, muffin tin, oven, 2 mixing bowls
Ingredients
- 2 C. All purpose flour
- 1/2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. salt
- 1 C/ granulated sugar plus more for sprinkling
- 1/2 C. unsalted butter at room temperature
- 1 tbs. finely grated lemon zest from 2 lemons
- 1 C. whole milk ricotta cheese
- 1 lg. egg
- 1 tbs. fresh lemon juice
- 1/2 tsp. almond extract
- 1/2 C. almonds thinly sliced
Instructions
- Line 12 muffin cups with paper liners. Preheat oven to 350* F. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. (All dry ingredients)
- In a large bowl, use an electric mixer, beat 1 cup of sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir BY HAND just until blended (the batter will be thick and fluffy)
- Divide the batter evenly into the muffin cups. Sprinkle with almonds and sugar. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
ENJOY!
