Nonnas Lemon Ricotta Biscuits Recipes

NONNA'S ITALIAN RICOTTA COOKIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. In large bowl, with mixer at low speed, beat sugar, and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms. Drop dough by level tablespoons, about 2-inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With flat spatula, remove cookies to wire rack to cool. Repeat with remaining dough. When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour. These cookies can also be made with almond flavoring or a flavoring of choice.

NONNA'S LEMON RICOTTA BISCUITS

Steps:

• Line 12 muffin cups with paper liners and preheat oven to 350°.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
• Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
• Beat in the ricotta, then 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 and serve warm.

NONNA'S LEMON RICOTTA BISCUITS

Steps:

• 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.