Lemon Ricotta Biscuits

My son Jordan saw this recipe on a cooking show and found the recipe on line.  I usually make them in a mini muffin pan.  They can be made with almonds or a whole raspberry pushed down a bit on top  is also good.  So good!

Lemon Ricotta Biscuits

Ingredients

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

Directions

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners, or spray with Pam 24-30 mini muffin cups.

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 or single raspberry(slightly pushed down) and then the remaining 1 tsp. of sugar over the muffins.  Bake until the muffins just become pale golden on top, about 15-20 minutes.  Cool slightly.  Serve warm or at room temperature.