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5

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Total Reviews: 2

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  • on October 27, 2013

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    Made these one Saturday morning to use up extra ricotta. They are definitely more of a biscuit than a cupcake -- a bit crumbly and not too sweet. I used vanilla instead of almond extract and omitted the almonds, but they were still very tasty.

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  • on April 23, 2013

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    Made these biscuits recently and are delicious. Moist, flavorful and nice looking. I substituted pine nuts for the sliced almonds. Added a little lemon extract to the recipe. Not overpowering in taste. I did use a dry whole milk ricotta cheese brand by Sorrento. I am sure these will freeze well. Convection oven took 18 minutes. Do try and enjoy.

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