Don't believe me? Well let's talk flavor. The lemon, almond and ricotta are like best friends in this recipe. The subtle tangy lemon, the sweet but bold almond, and the fluffy creamy ricotta create an impressive balance. With none too overpowering, the results are pure perfection.
Nonna's Lemon Ricotta Biscuits: Courtesy of Giada de Laurentiis
2 c. 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 c. 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
1/2 c. thinly sliced almonds
Yield: 12 Biscuits
1. 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. C: Use the paper cups!! I did not, and wish I would have because, although they still tasted great, the outside layer of the biscuit that touched the pan was a bit more cooked than the top of the muffin. (See pictures below)
2. In a large bowl, using an electric mixer, beat 1 cup sugar, butter , and lemon zest 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 think and fluffy). C: In my opinion, the batter will resemble sticky mashed potatoes.
3. Divide the batter among the prepared muffin cups. Sprinkle the almonds and some sugar over the muffins. C: Pretty please don't forget the sugar on top!
Bake until the muffins just become pale golden on the top, about 20 minutes. Cook lightly serve warm or at room temperature. C:Definitely serve warm!
C:Notice the bottom of the muffin is a little more cooked, it could be that I left them in too long, but I bet using the muffin cups would have helped.
A note on lemon zest:
The white, inner part of the rind holds the bitter taste, so be careful not to over-grate the lemon.
Nicely-grated lemon :)