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Cannoli Cookies Recipe

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★★★★★

4.8 from 121 reviews

These delightful Cannoli Cookies are a delicious twist on traditional Italian cannoli, featuring a soft ricotta-based dough filled with a rich mixture of ricotta, mini chocolate chips, and chopped pistachios. Dust them with powdered sugar for a perfect sweet finish. Perfect for cookie lovers seeking a unique treat with creamy, nutty, and chocolaty flavors.

Ingredients

Scale

For the Dough

  • 1 cup (240 ml) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 g) ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

For the Filling

  • ½ cup (120 g) ricotta cheese (additional)
  • ½ cup (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios

For Finishing

  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly blended to form the dry base.
  3. Prepare Wet Ingredients: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and creamy.
  4. Form Dough: Gradually stir the dry flour mixture into the wet ricotta mixture until a soft dough forms, ensuring all ingredients are thoroughly combined.
  5. Rest Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes to hydrate and develop texture.
  6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Roll Out Dough: Lightly dust your work surface with flour. Roll out the rested dough to about ¼ inch thickness for a tender cookie.
  8. Cut Dough: Cut the rolled dough into rectangles or squares approximately 2 by 3 inches in size to create cookie bases.
  9. Make Filling: In a small bowl, combine additional ricotta cheese with mini chocolate chips and chopped pistachios, mixing gently to blend the flavors for the cookie filling.
  10. Fill and Seal Cookies: Place a spoonful of the filling in the center of each dough rectangle. Fold the dough over to enclose the filling, pressing edges to seal well.
  11. Bake Cookies: Place the filled cookies on prepared baking sheets and bake in the preheated oven for 15-18 minutes, or until golden brown and slightly firm to the touch.
  12. Cool and Dust: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

  • Ensure the ricotta used is well-drained to avoid excess moisture in the dough and filling.
  • For a crunchier texture, substitute pistachios with chopped almonds or walnuts.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Adjust sweetness by reducing or increasing the sugar according to taste.

Keywords: Cannoli Cookies, Ricotta Cookies, Italian Cookies, Chocolate Chip Cookies, Pistachio Dessert, Baked Cookies, Sweet Treat

Find it online: https://ricoloranz.com/cannoli-cookies-recipe/