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Italian Lemon Almond Biscuits Recipe

Ingredients

How to make it

  • Heat oven to 350 degrees F. Line 12 muffin cups with paper or silicone liners or spray generously with oil.
  • In a small bowl, mix the vegan ricotta ingredients with a fork until nearly smooth - should be a little lumpy.
  • In a separate bowl, whisk the dry ingredients together
  • In a separate large bowl, beat margarine, sugar or xylitol and lemon zest until light and fluffy. Add "ricotta", egg or additional ricotta and soy milk, lemon juice, and almond extract and beat until well mixed.
  • Add the dry ingredients and stir until just barely combined (do not over mix - batter will be very thick and fluffy-more like a biscuit dough)
  • Divide dough evenly between 12 muffin cups. Press sliced or chopped almonds on top of each one and sprinkle with a little sugar (this makes the crunchy top)
  • Bake for 20 minutes or until PALE golden on top. Remove from oven and cool for 10 min (this is when the tops will crisp).
  • Serve as brunch or dessert.
  • You may have some "ricotta" left over - I usually mix this with some chopped spinach, onion/garlic powder and pine nuts and bake in a small greased glass dish along with the biscuits - makes a tasty side dish for lunch or brunch.

People Who Like This Dish 4
Reviews & Comments 4

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  • senderob 14 years ago
    xylitol crystals are used 1:1 for sugar. Pure stevia powder does not have the bulk required to substitute for sugar in this recipe as the sugar funtions as more than a sweetener in baked goods. One of the new stevia products that has been bulked out to measure 1:1 for sugar may work - it tends to add a very slightly bitter taste when used in large quantities.
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  • ttaaccoo 14 years ago
    I am curious re the xylitol. How do you measure it? 1 cup cane sugar = __ xylitol? have you tried stevia?

    thanks. trish
    ps. my hat's off to you with the HUGE changes you have made to fit your healthiness. rock 'n roll!!
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  • senderob 16 years ago
    Maggie - I haven't used this for ravioli, but I've used other tofu based "ricotta" replacements in things like lasagna and they are great. I pulled this ricotta sub from a free vegan food boards. If you want a different version that works well, check out this vegan lasagna recipe (my favorite).

    http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html

    also a great source for vegan recipes.
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  • maggiehc 16 years ago
    I'm really interested in how your "ricotta" tastes. Have you ever used it in ravoli?
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senderob Dallas, TX

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