Giada's "Nonna's Lemon Ricotta Biscuits"

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 262.3

Total Fat: 12.0 g
Cholesterol: 48.9 mg
Sodium: 290.9 mg
Total Carbs: 33.8 g
Dietary Fiber: 0.8 g
Protein: 5.5 g

View full nutritional breakdown of Giada's "Nonna's Lemon Ricotta Biscuits" calories by ingredient

Introduction

This recipe is from a cookbook, language and terms are borrowed from the literature.
I borrowed this recipe in an effort to use left over ricotta and provide a yummy breakfast on the weekend. Boy-oh-boy...these are yummy! This recipe is from a cookbook, language and terms are borrowed from the literature.
I borrowed this recipe in an effort to use left over ricotta and provide a yummy breakfast on the weekend. Boy-oh-boy...these are yummy!

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 12

Ingredients

2 cups of flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup room temperature butter

1 tablespoon of lemon zest

1 cup ricotta cheese

1 large egg

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

1/4 cup slice almonds

Directions

1) line a muffin tin w/ paper liners...or use a non-stick with a spay of Pam. preheat oven to 350.

2) Sift together, flour, salt, baking powder, baking soda.

In a large bowl w/ an electric mixer blend sugar, butter and lemon zest. Till light and fluffy.

Beat in ricotta, egg, lemon juice, almond extract.

Add the dry ingredients and stir together. (batter will be thick and fluffy)

3) Put the batter into the muffin tin, top with almonds, and a very light sprinkle of sugar. Bake for 20 minutes...just till they start to brown.

Enjoy, and thank you Giada and the Food Network!

Number of Servings: 12

Recipe submitted by SparkPeople user WILLSWIMAGAIN.