Nonna’s Lemon Ricotta Biscuits

By ctozzi

Giada's recipe

Ingredients

• 2 c. all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c plus sugar, plus more for sprinkling
• 1/2 c (1 stick) unsalted butter, room temperature
• zest of 2 lemons, finely grated
• 1 c. ricotta cheese
• 1 large egg
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/3 c thinly sliced almonds

Preparation

Step 1

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

Whisk the dry ingredients 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 ricotta. Beat in egg, lemon juice and vanilla extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.