Ricotta Biscuits (Cookies)
Delightful ricotta biscuits feature tender texture and a subtle citrus-almond flavor, perfect for teatime or special gatherings, combining nuts and cranberries for a festive touch.
Ingredients
- 1 tsp. melted butter ⓘ
- 1 c. confectioners sugar ⓘ
- 3 drops lemon extract ⓘ
- 3 Tbsp. milk ⓘ
- 4 large eggs
- 1 c. granulated sugar ⓘ
- 3/4 c. light vegetable or canola oil ⓘ
- 1/2 tsp. almond extract ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. baking powder ⓘ
- 4 c. all-purpose flour ⓘ
- 2/3 c. toasted slivered almonds ⓘ
- 1 c. coarsely chopped cranberries ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- In a wooden spoon, cream eggs and sugar together.
- Stir in melted butter, oil, lemon extract, and almond extract.
- In a separate bowl, mix dry ingredients: flour, salt, and baking powder.
- Gradually add dry ingredients to the creamed mixture, mixing well.
- Stir in toasted slivered almonds and chopped cranberries.
Tips & Substitutions
For lighter biscuits, ensure your eggs are at room temperature before creaming them with sugar. You can substitute the granulated sugar with coconut sugar for a deeper flavor. If you don't have almond extract, vanilla extract works well too. Consider adding a pinch of cinnamon for extra warmth. If you prefer a nut-free version, replace slivered almonds with sunflower seeds or omit them entirely.
Serving Suggestions
Serve these ricotta biscuits with a light dusting of confectioners' sugar on top for an elegant touch. They pair beautifully with a cup of tea or coffee, making them a perfect afternoon snack. You can also serve them alongside fresh fruit or yogurt for a balanced breakfast. For a festive touch, consider presenting them with a side of cranberry sauce.
Storage & Reheating
Store leftover ricotta biscuits in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain their texture. Enjoy them warm for a delightful treat!
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Biscuits (Cookies) contains roughly 471 calories, with 2g protein, 18g carbohydrates, and 43g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, the texture may vary slightly. Make sure to choose a blend that includes xanthan gum to help bind the ingredients together.
What can I use instead of cranberries?
If you prefer a different flavor, you can use chopped dried cherries or raisins instead of cranberries. Fresh berries like blueberries can also be a delicious alternative, adjusting the baking time slightly as needed.
How do I know when the biscuits are done baking?
The biscuits are done when they are lightly golden on the edges and a toothpick inserted in the center comes out clean. Be careful not to overbake, as they can become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).