Nonna's Lemon Ricotta Biscuits
Nonna's Lemon Ricotta Biscuits is a vegetarian side dish. This recipe makes 12 servings with 254 calories, 5g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, whole-milk ricotta cheese, baking powder, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Watch how to make this recipe.
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup 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 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.
Serve warm or at room temperature.