Cannoli Cookies
Cannoli Cookies are a delightful twist on the classic Italian dessert, combining a tender, golden-baked cookie shell with a creamy ricotta filling. These cookies are filled with mini chocolate chips and chopped pistachios, offering a balanced blend of sweet, nutty, and citrusy flavors in every bite.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup (240 ml) all-purpose flour, sifted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) ricotta cheese, whole milk preferred
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup (75 g) mini chocolate chips
- 1/2 cup (75 g) chopped pistachios
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour and granulated sugar.
- In another bowl, mix ricotta, egg, vanilla extract, and lemon zest until smooth.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
- Cover the dough and let it rest at room temperature for 30 minutes.
- Dust a work surface with flour and roll the dough to 1/4 inch thickness.
- Cut the dough into rectangles or squares, about 2×3 inches.
- In a small bowl, mix ricotta, mini chocolate chips, and chopped pistachios for the filling.
- Place a spoonful of the filling in the center of each rectangle and fold to form a pocket. Pinch edges to seal.
- Place the cookies on prepared baking sheets, leaving space between each.
- Bake for 18 minutes or until golden brown.
- Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar before serving.
Notes
- Substitute mascarpone for ricotta for a richer filling.
- Use almond flour for a gluten-free version (adjust liquids as needed).
- Ensure ricotta is well-drained to prevent soggy cookies.
- Fold and seal edges tightly to prevent filling from leaking.
Find it online: https://www.cookwithbenchi.com/cannoli-cookies/