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Food Network Favorites: Nonna's Lemon Ricotta Biscuits

Another very good recipe from Giada De Laurentiis. My only quibble, and it's really more of a question, is to wonder why she specifies using paper muffin liners? Plus, these aren't biscuits. They're muffins -- very tasty ones.

De Laurentiis doesn't even entertain the idea of not using paper muffin liners, which strikes me as strange. I made the muffins with nonstick spray, and they came out of the tin without any difficulty. If you like peeling the paper off, go ahead and use the liners. But if you don't want to fuss around with that stuff, you don't have to.

Be sure that the butter is at room temperature. And be careful not to overcook the muffins; begin testing at about 15 to 18 minutes. These muffins would be a yummy snack with coffee or tea, or an excellent addition to a brunch.

Prep Time: 15 minutes
Cook Time: about 20 minutes
Yield: 12 muffins

2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar, plus extra for sprinkling
1/2 cup unsalted butter, at room temperature
1 Tbsp finely grated lemon zest, from about 2 lemons
1 cup whole milk ricotta cheese
1 large egg
1 Tbsp fresh lemon juice
1/2 tsp almond extract
1/3 cup thinly sliced almonds

Line 12 standard muffin cups with paper liners, or spray the muffin tin with nonstick cooking spray (a variety that contains flour works well). Preheat the oven to 350 degrees.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

In a large bowl, combine the 1 cup sugar, the butter, and the lemon zest with an electric mixer until fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (batter will be thick and fluffy).

Spoon the batter into the muffin tin and sprinkle the tops with almonds and some sugar. Bake until the muffins are just pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.