These "biscuits" are a favorite in my house. I make them at least once a month. They last for a few days and are simply lovely with a hot cup of tea in the afternoon.
I usually double the recipe because they freeze so well and I always like to have something on hand for last minute company. You can also pair them with fresh fruit and a boiled egg for a quick breakfast on the go.
I absolutely love the crunchy sweet almond topping. Yumm! Gotta love the "little italian chick". She never lets me down.
Nonna's Lemon Ricotta Biscuits
Recipe by Giada De Laurentiis
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely 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
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
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. Cool slightly. Serve warm or at room temperature.
Labels: In the Kitchen