Cannoli Cookies Recipe
Introduction
Cannoli cookies are a delightful twist on the classic Italian dessert, combining a tender ricotta-filled dough with chocolate and pistachios. They’re easy to make at home and offer a deliciously creamy and crunchy treat perfect for any occasion.
Ingredients
- 1 cup (240 ml) of all-purpose flour
- ½ cup (100 g) of granulated sugar
- ½ cup (120 g) of ricotta cheese
- 1 large egg
- 1 tsp of vanilla extract
- 1 tsp of lemon zest
- ½ cup (75 g) of mini chocolate chips
- ½ cup (75 g) of chopped pistachios
- Powdered sugar for dusting
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
- Step 3: In a separate bowl, mix ricotta, egg, vanilla extract, and lemon zest until smooth.
- Step 4: Gradually stir the flour mixture into the wet ingredients until a soft dough forms.
- Step 5: Cover the dough and let it rest for 30 minutes.
- Step 6: Line baking sheets with parchment paper.
- Step 7: Dust your work surface with flour and roll the dough to about ¼ inch thick.
- Step 8: Cut the dough into rectangles or squares approximately 2×3 inches.
- Step 9: In a small bowl, mix ricotta, mini chocolate chips, and chopped pistachios to prepare the filling.
- Step 10: Place a spoonful of filling in the center of each dough piece and fold to seal.
- Step 11: Bake for 15-18 minutes or until the cookies turn golden brown.
- Step 12: Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack.
Tips & Variations
- For a richer flavor, try using whole-milk ricotta or drain excess moisture by straining ricotta overnight.
- Swap pistachios for chopped almonds or walnuts if preferred or to vary the texture.
- Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spicy note.
- If you like, dust the cooled cookies generously with powdered sugar to mimic traditional cannoli shells.
Storage
Store the cannoli cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week but allow them to come to room temperature before serving. Reheat gently in a warm oven for a few minutes if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat ricotta for this recipe?
Yes, you can use low-fat ricotta, but full-fat ricotta will provide a richer and creamier texture in the cookies.
How do I prevent the dough from sticking while rolling?
Dust your work surface and rolling pin lightly with flour to prevent sticking, and keep the dough chilled if it becomes too soft.
PrintCannoli Cookies Recipe
These delightful Cannoli Cookies combine the classic flavors of traditional Italian cannoli into a soft, baked cookie form. Featuring a tender ricotta-infused dough filled with a luscious mixture of ricotta, mini chocolate chips, and chopped pistachios, these cookies are lightly dusted with powdered sugar for a sweet finishing touch. Perfect for a unique dessert or an elegant treat with coffee.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 50 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
- ½ cup (75 g) mini chocolate chips
- ½ cup (75 g) chopped pistachios
For Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined to create the base of your dough.
- Mix Wet Ingredients: In a separate bowl, combine the ricotta cheese, egg, vanilla extract, and lemon zest. Stir until the mixture is smooth and uniform, adding flavor and moisture to the dough.
- Combine Dough: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a soft, cohesive dough forms suitable for rolling.
- Rest Dough: Cover the dough with plastic wrap or a cloth and let it rest at room temperature for 30 minutes, allowing the flour to hydrate and the dough to firm up slightly.
- Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll Dough: Lightly dust your work surface with flour, then roll out the dough to approximately ¼ inch thickness for the perfect cookie texture.
- Cut Shapes: Using a knife or a pizza cutter, cut the dough into rectangles or squares roughly 2×3 inches in size for individual servings.
- Make Filling: In a small bowl, combine ricotta cheese with mini chocolate chips and chopped pistachios, mixing well to create the cookie filling.
- Fill and Seal: Place a spoonful of the filling mixture in the center of each cut dough piece, then carefully fold the dough over to seal the edges, enclosing the filling inside.
- Bake: Arrange the filled cookies on the prepared baking sheets and bake in the preheated oven for 15 to 18 minutes, or until the cookies turn golden brown.
- Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar before serving.
Notes
- For best results, use whole milk ricotta cheese to ensure creaminess in the dough and filling.
- If the dough is sticky while rolling, lightly flour your rolling surface and rolling pin.
- Sealing the edges properly prevents filling leakage during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit pistachios or substitute with seeds like sunflower or pumpkin seeds.
- Adding a pinch of salt to the dough can help balance the sweetness.
Keywords: Cannoli cookies, ricotta cookies, Italian dessert, chocolate chip cookies, pistachio cookies, baked cannoli
