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Lemon and almond ricotta biscuits
Lemon and almond ricotta biscuits
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ricotta adds a light, cake-like texture to these biscuits.
Ingredients:
  • 200g fresh ricotta
  • 60g unsalted butter, softened
  • 161.25 gm caster sugar
  • 2 tsp finely grated lemon rind
  • 1 egg
  • 250.00 ml plain flour
  • 2.00 gm baking powder
  • 50.00 gm almond meal
  • 82.50 ml natural sliced almonds, lightly toasted
  • 150.00 gm pure icing sugar, sifted
  • 31.50 gm lemon juice
  • 15g butter, softened
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and prepare 2 large baking trays with baking paper.
  • Beat ricotta, butter, sugar, and lemon rind with an electric mixer until smooth. Add egg and beat until combined. Sift flour and baking powder over the mixture, then add almond meal. Stir with a wooden spoon until combined.
  • With moistened hands, shape level tablespoons of the mixture into balls and arrange them 3cm apart on lined trays. Gently press them down. Bake for 12 to 15 minutes until lightly golden. Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the lemon icing by gently mixing icing sugar, lemon juice, and butter until velvety. Glide the icing over the biscuits and garnish with almonds. Let it rest for 20 minutes to firm up before serving.

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