These are very tasty! My friend Pat Ambrose asked me to make these for a Relief Society function, and boy am I glad she introduced me to this delectable recipe! I’ve made them many times since! :)
This recipe is courtesy of Giada De Laurentiis.
Lemon Ricotta Biscuits
Submitted by Erin
2 c. flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 c. sugar
½ c. (1 stick) unsalted butter, room temperature
1 T. finely grated lemon zest (from 1 lemon)
1 c. whole-milk ricotta cheese
1 large egg
1 T. fresh lemon juice (I add all the juice from the lemon, whatever I can squeeze out of it)
½ tsp almond extract (important; do not use vanilla)
1/3 c. thinly sliced almonds
1 tsp sugar, for sprinkling on tops
Line 12 muffin cups with paper liners. Preheat oven to 350.
Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 c. 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 (can fill cups up to the top). Sprinkle the almonds and then the remaining 1 tsp sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. (Mine were perfect at 22 minutes; remember, if you under bake them they are too heavy and still taste a bit doughy.) Cool slightly. Serve warm or at room temperature.