Nonnas Lemon Ricotta Biscuits |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Although I haven't tried making these yet, I've watched her make them on TV. They looked so good that I thought I would share them. Ingredients:
2 cups all-purpose flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1 cup granulated sugar, plus more for sprinkling |
1/2 cup unsalted butter, at room temperature |
1 tbsp finely grated lemon zest (from 2 lemons) |
1 cup whole-milk ricotta cheese |
1 large egg |
1 tbsp fresh lemon juice |
1/2 tsp almond extract |
1/3 cup thinly sliced almonds |
Directions:
1. Line 12 muffin cups with paper liners.
2. Preheat oven to 350 degrees.
3. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
4. In a large bowl, using an electric mixer, beat 1 cup sugar, butter, and lemon zest until light and fluffy.
5. Beat in the ricotta.
6. Beat in egg, lemon juice, and almond extract.
7. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
8. Divide the batter among the prepared muffin cups.
9. Sprinkle the almonds and some sugar over the muffins.
10. Bake until the muffins just become pale golden on top, about 20 minutes.
11. Cool slightly.
12. Serve warm or at room temperature.
|
|