Almond and Lemon Ricotta Biscuits

I previously posted a delicious Lemon Ricotta Biscuit recipe from Giada de Laurentiis which I really enjoy making and sharing.  
Recently, I had some leftover ricotta and decided to make an almond variation. They were a great success and perfect with a cuppa.  Hope you enjoy making them too!  
Great for a little 'thank you' or 'visiting friends' gift too!   
Either recipe would make for a yummy homemade gift for Festive giving!
                                              Cheers Colleen 

Almond Lemon Ricotta Biscuits by Feed Your Inner Cook 

Almond Lemon Ricotta Biscuits: Feed Your Inner Cook

I have little frozen icecubes of lemon juice on standby but sometimes don't have a fresh lemon for a hit of lemon zest or the zest lacks zing.  I found (and personally paid for) an amazing fruit product at Regional Flavours in Brisbane from GinGin and Dry  GinGin and Dry FaceBook - foil packed, dried powder lemon zest.  I think it is such a wonderful standby in the pantry - I have added the tiniest pinch when baking, cooking salmon, sauces - so versatile and the flavour/aroma hit is sublime.  I love supporting products from local towns - click on the names for the links for more information.  Excellent stuff. Plus their lime zest is a knockout too.  

Ingredients
makes  approx 40 small biscuits
Baking   12 - 15 minutes.     NB  need to allow cooling time before icing biscuits.

handful flaked almonds - toasted (for garnish)  (pop them on the biscuit tray and do this for 2 minutes whilst oven preheating - watch -  as they burn quickly )

200 gram fresh ricotta - mashed with a fork
60 gram butter - softened
3/4 cup sugar
2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 egg
1/2 cup almond meal
1 cup Plain Flour  (sifted)     
1/2 teaspoon baking powder

Lemon Icing
1 cup pure icing sugar - sifted
1 1/2 - 2 tablespoons lemon juice  (amount depends on sugar absorption)

Method
Preheat oven to 180 -190 oC.
Prepare 2 biscuit trays.  
While oven is preheating - pop the flaked almonds on a biscuit tray and toast (approx 2-3 minutes - Don't Burn them! ) remove almonds and reserve for garnish after biscuits iced.

Beat the ricotta, butter, lemon rind and sugar until smooth in an electric mixer bowl.
Add the egg and beat again to combine.
Fold in with a metal spoon by slowly adding the sifted flour and baking powder along with the almond meal.
Use two dessert spoons to dollop small portions of the dough onto the trays (1 get 20 per tray)
If you want them to look nicer - dampen hands with a dash of water and roll the dough balls into small balls.  Then flatten just a little with the side of a table knife.
Bake 12 -15 minutes until golden around edges.
Allow to cool on tray at least15 minutes.
When completely cool - drizzle with the prepared icing and scatter with the flaked almonds.

Icing
Sift the icing sugar into a bowl.  Add the lemon juice gradually (amount needed depends on the sugar absorption rate) until a thick paste with a bit of runniness.
Beat the mixture really well (I use a fork) and ensure no lumps.  
Drizzle over the cooled biscuits and scatter with the flaked almonds.

                                           Enjoy!  Colleen