Lemon Egg Biscuits Food

NONNA'S LEMON RICOTTA BISCUITS

Nonna's Lemon Ricotta Biscuits image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 12 biscuits

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

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.

LEMON EGG BISCUITS

Lemon Egg Biscuits image

Another simple traditional Italian cookie very popular in R.I. where I come from.

Provided by star pooley

Categories Cookies

Time 30m

Number Of Ingredients 12

Ingredients

6 c all purpose flour
6 eegs
1/2 c bottled lemon juice
1 c oil
1/2 c milk
1 1/2 c sugar
3 Tbsp baking powder
1-2 Tbsp grated lemon rind
LEMON GLAZE:
2 c confectioners' sugar
1 oz lemon flavoring
4 Tbsp milk

Steps:

1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
2. Flour hands and roll into small balls.
3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
4. Bake at 325 degrees for 12-15 minutes.
5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

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