Lemon and almond ricotta biscuits

Lemon and almond ricotta biscuits blend zesty lemon and nutty almond flavors with creamy ricotta, resulting in soft, fragrant treats. Perfect for tea time or as a special dessert, these biscuits are easy to make and topped with a tangy lemon glaze.

06 Jan 2026
Cook time 15 min
Prep time 25 min

Ingredients:

1 cup ricotta cheese
1 tbsp butter
3/4 cup sugar
2 tbsp lemon zest
1 egg
1 cup all-purpose white wheat flour
1 tsp baking powder
1/2 cup almonds
1/3 cup almonds
1 cup powdered sugar
1 tbsp lemon juice

Lemon and almond ricotta biscuits are a delightful fusion of zesty lemon and nutty almond flavors combined with the richness of ricotta cheese. These biscuits are soft, fragrant, and perfect for any occasion, whether it's a casual tea-time snack or a special dessert. Follow this guide to create these mouthwatering treats with ease.

Instructions:

1. Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Ricotta Mixture:
- In a large mixing bowl, combine the ricotta cheese, softened butter, and sugar. Beat until the mixture is smooth and creamy.
- Add the lemon zest and the egg. Continue to beat until well combined.

3. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder.

4. Form the Dough:
- Gradually add the flour mixture to the ricotta mixture, mixing until a dough forms.
- Fold in the finely chopped almonds until evenly distributed throughout the dough.

5. Shape the Biscuits:
- Using a spoon or a cookie scoop, portion the dough into small balls (about 1 tablespoon each). Place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each cookie down with the palm of your hand to flatten slightly.

6. Bake:
- Sprinkle the coarsely chopped almonds on top of each biscuit for added texture.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the centers are set.

7. Make the Lemon Glaze:
- While the biscuits are baking, prepare the lemon glaze by mixing the powdered sugar and lemon juice together in a small bowl until smooth and creamy. Adjust consistency with a bit more lemon juice or powdered sugar if needed.

8. Cool and Glaze:
- Once the biscuits are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes.
- Transfer the biscuits to a wire rack to cool completely.
- Once cooled, drizzle the lemon glaze over the biscuits using a spoon or a piping bag.

9. Serve:
- Allow the glaze to set at room temperature before serving.

With their unique blend of flavors and tender texture, Lemon and almond ricotta biscuits are sure to impress. Whether you're sharing them with family or enjoying them on your own, these biscuits are a perfect balance of sweet and tangy with a delightful crunch. Happy baking!

Lemon and almond ricotta biscuits FAQ:

What is the baking time for lemon and almond ricotta biscuits?

Bake the biscuits in a preheated oven at 350°F (175°C) for 15-20 minutes. They are done when the edges are lightly golden and the centers are set.

How can I tell when the biscuits are fully baked?

The biscuits are fully baked when the edges turn lightly golden and the centers are firm. A toothpick inserted into the center should come out clean or with few crumbs.

Can I substitute ricotta cheese in this recipe?

You can substitute ricotta cheese with cottage cheese, but it may result in a slightly different texture. Make sure to blend it well to create a smooth consistency.

What is the best way to store leftover biscuits?

Store the biscuits in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.

Can I use different nuts instead of almonds?

Yes, you can substitute almonds with other nuts such as walnuts or pecans, but this will change the flavor profile. Make sure to chop them finely before adding to the dough.

Cooking Tips:

- Ensure the ricotta cheese is well-drained to avoid adding extra moisture to the dough.

- Use freshly grated lemon zest for the best flavor.

- Lightly toast the almonds before incorporating them into the dough for an enhanced nutty flavor.

- Chill the dough for about 30 minutes before baking to prevent the biscuits from spreading too much.

- Keep a close eye on the biscuits while baking to ensure they don't over-bake and dry out.

- Let the biscuits cool completely before dusting them with powdered sugar to create a beautiful finish.

Nutrition Facts

8 Servings
Calories 340kcal
Protein 9g
Carbohydrates 55g
Fiber 2.03g
Sugar 40g
Fat 11g

Lemon and almond ricotta biscuits