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Name: Nonna's Lemon Ricotta Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 2 cups All purpose flour; 1/2 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 1 cup Sugar; 1/2 cup Unsalted butter room temperature; 1 tablespoon 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 Sliced Almonds

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INGREDIENTS

2 cups All purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sugar
1/2 cup Unsalted butter ; room temperature
1 tablespoon 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 Sliced Almonds

Servings

INSTRUCTIONS

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F

or 48 mini muffins

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.

If doing mini muffins bake just 15 minutes.

Cool slightly. Serve warm or at room temperature.

NOTES

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Nonna's Lemon Ricotta Biscuits

2 cups All purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sugar
1/2 cup Unsalted butter room temperature
1 tablespoon 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 Sliced Almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F
or 48 mini muffins

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. 
If doing mini muffins bake just 15 minutes.

Cool slightly. Serve warm or at room temperature.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (87g)
Recipe Makes: 12 Servings

Calories: 280
Calories from Fat: 181 (65%)

Amt Per Serving		% DV

	Total Fat 20.1g	27 %
	Saturated Fat 11.7g	59 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.2g
Cholesterol 68.9mg		21 %
Sodium 212.5mg		7 %
Potassium 119.3mg		3 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 16.9g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 280

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