Nonna's Lemon Ricotta Biscuits

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon sugar, as needed for sprinkling (or more)
• 1/2 cup unsalted butter, softened
• 1 tablespoon grated 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 thinly sliced almonds

Recipe

• 1 line 12 muffin cups with paper liners and preheat oven to 350°.
• 2 whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
• 3 using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
• 4 beat in the ricotta, then the egg, lemon juice, and almond extract.
• 5 add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
• 6 divide the batter among the prepared muffin cups.
• 7 sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
• 8 bake until the muffins just become pale golden on top, about 20 minutes.
• 9 cool slightly and serve warm.