Nonna'S Lemon Ricotta Biscuits

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon sugar, as needed for sprinkling (or more)
• 1/2 cup unsalted butter, softened
• 1 tablespoon 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

1. Line 12 muffin cups with paper liners and preheat oven to 350u0b0.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
3. Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
4. Beat in the ricotta, then the egg, lemon juice, and almond extract.
5. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
6. Divide the batter among the prepared muffin cups.
7. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
8. Bake until the muffins just become pale golden on top, about 20 minutes.
9. Cool slightly and serve warm.

flour, baking powder, baking soda, salt, sugar, sugar, unsalted butter, lemon zest, milk ricotta cheese, egg, lemon juice, almond extract, almonds

Taken from www.food.com/recipe/nonnas-lemon-ricotta-biscuits-133795 (may not work)