Recipe

Italian Lemon Almond Biscuits Recipe

	Senderob / All my dishes 2 years, 1 month ago I saw this recipe on "Everyday Italian" on the Food Network - It was made with ricotta cheese, but I was able to "veganize" it and they turned out great. They are more like muffins than biscuits - tender, moist, crunchy on top and freeze extremely w... More Prep:15m Cook:2025m Servings:12	Senderob
	muffin sweet tender crispy lemony almond

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Ingredients

For the "ricotta" (non-vegans, just use ricotta).

1 box (about 12 oz) Mori-Nu firm SILKEN tofu – pour off water from box 1st

2 tsp lemon juice

2 tsp olive oil

¼ tsp salt

scant ¼ cup nutritional yeast

Wet ingredients:

1/2 cup vegan margarine (I use Earth Balance, non-vegans can use butter) - Must be at room temperature.

1 tablespoon finely grated lemon zest (from 2 to 3 large lemons – zest them, then juice them and use the juice for the rest of the recipe)

1 cup "ricotta" cheese ricotta cheese (see recipe for ricotta above)

1/4 cup vegan ricotta + 2 TBSP soy milk (non-vegan, use 1 large egg)

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

Dry ingredients:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (I use Xylitol to make them sugar free)

1/3 cup thinly sliced almonds or coarsely chopped almonds

sugar - as needed

Directions

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.

Not quite what you're looking for? See more Vegetarian / Vegan

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Comments

maggiehc 1 year, 10 months ago said:
I'm really interested in how your "ricotta" tastes. Have you ever used it in ravoli?

senderob 1 year, 10 months ago said:
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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