Lemon Ricotta Biscuits
Ingredients
The biscuits
-
2
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
sugar
-
1
teaspoon
sugar
-
½
cup
unsalted butter
-
1
tablespoon
finely grated lemon zest
-
1
cup
whole-milk ricotta cheese
-
1
large
egg
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
almond extract
-
⅓
cup
thinly sliced almonds
The glaze
-
to taste
powdered sugar
-
to taste
lemon zest
-
to taste
lemon juice
Instructions
- Preheat the oven to 350°F and line muffin cups with paper liners or spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together 1 cup of sugar, butter, and lemon zest until light and fluffy.
- Add the ricotta, egg, lemon juice, and almond extract to the mixture and beat until combined.
- Stir in the dry ingredients until just blended; the batter will be thick.
- Divide the batter among the prepared muffin cups and sprinkle with sliced almonds and the remaining sugar.
- Bake for about 20 minutes until the tops are pale golden.
- Cool slightly and drizzle with the glaze before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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