Grandma’s Easy Almond Honey Ricotta Coffee Biscuits
These tender almond honey ricotta coffee biscuits are a cherished family recipe passed down through generations. The creamy ricotta creates an incredibly moist texture while honey adds natural sweetness.
Perfect for morning coffee or afternoon tea, these Italian-inspired treats come together in just 30 minutes. The subtle almond flavor pairs beautifully with the rich ricotta base.
Key Ingredients
The magic of these biscuits lies in using quality ricotta cheese – it keeps them tender for days. Fresh whole milk ricotta works best, but part-skim delivers great results too.
Almond extract brings authentic Italian bakery flavor while honey provides moisture and subtle sweetness. Don’t skip the pinch of salt – it enhances all the other flavors beautifully.
Grandma’s Easy Almond Honey Ricotta Coffee Biscuits
Course: DessertCuisine: Italian-AmericanDifficulty: Easy18
15
minutes15
30
minutesIngredients
1 cup whole milk ricotta cheese, room temperature
1/3 cup honey
1 large egg
1/4 cup melted butter
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sliced almonds
2 tablespoons sugar (for topping)
Directions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together ricotta, honey, egg, melted butter, and almond extract until smooth.
- In separate bowl, combine flour, baking powder, and salt. Whisk to blend.
- Gently fold dry ingredients into ricotta mixture until just combined. Don’t overmix.
- Drop rounded tablespoons of dough 2 inches apart on prepared baking sheets.
- Top each with sliced almonds and sprinkle with sugar.
- Bake 14-16 minutes until edges are golden brown.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
- Storage: Keep in airtight container for up to 5 days
Substitutions: Use vanilla extract instead of almond, or swap honey for maple syrup
Make-ahead: Dough can be refrigerated overnight
| Nutrient | Per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6.5 g |
| Sugars | 8.2 g |
| Protein | 4.1 g |
| Dietary Fiber | 0.9 g |
Baking Tips
The secret to perfect texture is not overmixing the dough – stir just until the flour disappears. Room temperature ricotta blends more easily and creates a smoother batter.
For extra crunch, toast the almonds before adding as a topping. These biscuits also freeze beautifully for up to 3 months.
Read More: Easy Whipped Ricotta Recipe (5 Minutes!)
Serving Suggestions
These biscuits shine alongside a morning cappuccino or an afternoon espresso. Try them warm with a drizzle of extra honey or a dollop of jam.
For special occasions, dust with powdered sugar or dip half in melted chocolate. They make lovely gifts packed in cellophane bags tied with ribbon.
Storage & Freezing
Store cooled biscuits in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking.
For longer storage, freeze in zip-top bags for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes to refresh.
Frequently Asked Questions
Can I make these biscuits gluten-free?
Yes! Substitute with 1:1 gluten-free flour blend. Add an extra tablespoon of honey if the dough seems dry. The texture will be slightly more delicate but equally delicious.
Why did my biscuits turn out dense?
Overmixing is usually the culprit. Fold ingredients just until combined – lumps are okay! Also, ensure your baking powder is fresh (replace every 6-12 months).
Can I use cottage cheese instead of ricotta?
While ricotta works best, you can strain cottage cheese through cheesecloth and blend until smooth. The texture will be slightly different but still tasty.
