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Cannoli Cookies Recipe

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★★★★★

4.6 from 51 reviews

Delight in these delightful Cannoli Cookies—a soft, ricotta-infused treat bursting with mini chocolate chips and chopped pistachios. Combining the rich flavors of traditional Italian cannoli filling with a tender cookie base, these are perfect for a sweet snack or elegant dessert. Lightly dusted with powdered sugar, these cookies offer a perfect balance of creamy, crunchy, and chocolaty textures.

Ingredients

Scale

Dry Ingredients

  • 1 cup (240 ml) all-purpose flour
  • ½ cup (100 g) granulated sugar

Wet Ingredients

  • ½ cup (120 g) ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Filling

  • 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 ensure it’s ready for baking the cookies.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly combined for a uniform texture.
  3. Combine Wet Ingredients: In a separate bowl, blend ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth and well-incorporated.
  4. Form Dough: Gradually incorporate the dry flour mixture into the wet ricotta mixture, stirring until a soft dough forms, ensuring not to over-mix.
  5. Rest Dough: Cover the dough and allow it to rest for 30 minutes; this helps hydrate the flour and improve the dough’s texture.
  6. Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and promote even baking.
  7. Roll Dough: Lightly dust your work surface with flour and roll the dough out to about ¼ inch thickness for optimal cookie size and texture.
  8. Cut Dough: Using a knife or pastry cutter, cut the rolled dough into rectangles or squares approximately 2×3 inches in size.
  9. Prepare Filling: In a small bowl, mix ricotta, mini chocolate chips, and chopped pistachios, creating the authentic cannoli-inspired filling.
  10. Assemble Cookies: Place a spoonful of the chocolate and pistachio ricotta filling in the center of each dough rectangle, then fold the dough over to seal the edges securely.
  11. Bake Cookies: Transfer the filled cookies to the prepared baking sheets and bake in the preheated oven for 15 to 18 minutes until they turn golden brown on the edges.
  12. Cool and Finish: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a classic finishing touch.

Notes

  • Use whole milk ricotta for the creamiest texture; drain well to avoid excess moisture.
  • Resting the dough is crucial to prevent shrinking during baking and to develop better flavor.
  • You can substitute pistachios with chopped almonds or walnuts if preferred.
  • For a stronger lemon flavor, add an additional ½ teaspoon of lemon zest.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Keywords: Cannoli Cookies, Italian Cookies, Ricotta Cookies, Chocolate Chip Cookies, Pistachio Cookies, Italian Desserts

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