Nonna's Lemon Ricotta Biscuits

Name: Nonna's Lemon Ricotta Biscuits
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 79 milliliters thinly sliced almonds; 1 teaspoons baking powder; 1 teaspoons baking soda; 1 large egg; 473 milliliters all-purpose flour; 1 Tbsp fresh lemon juice; 1 Tbsp finely grated lemon zest (from 2 lemons); 1 teaspoons salt; 237 milliliters whole-milk ricotta cheese; 237 milliliters sugar or more as needed for sprinkling; 118 milliliters (1 stick) unsalted butter, room temperature

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.

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Almond Extract