Lemon Ricotta Biscuits

2 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup granulated sugar, plus more for sprinkling

1/2 cup unsalted butter, at room temperature (or 1/2 cup of buttermilk)

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 tsp. almond extract

1/2 cup thinly sliced almonds

 1. Line 12 muffin cups with paper liners.  Preheat oven to 350 F. Whisk

the flour, baking powder, baking soda, and salt in a medium bowl to blend.

2. In a large bowl, using a electric mixer, beat 1 cup sugar, butter, and lemon

zest ina lare 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).

3. Divide the batter among the prepared muffin cups.  Sprinkle the almonds

and some 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.