Cannoli Cookies Recipe

Introduction

Cannoli cookies bring the delightful flavors of traditional Italian cannoli into a crisp, handheld treat. These cookies combine creamy ricotta, zesty lemon, and crunchy pistachios with sweet chocolate chips for a perfect balance of texture and taste.

Ingredients

• 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
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
3. Step 3: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring gently until combined.
5. Step 5: Cover the dough and let it rest for 30 minutes.
6. Step 6: While the dough rests, line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and roll out the dough to about ¼ inch thick.
8. Step 8: Cut the dough into 2×3 inch rectangles using a sharp knife.
9. Step 9: In a small bowl, mix together the ricotta, mini chocolate chips, and chopped pistachios for the filling.
10. Step 10: Place a spoonful of the filling in the center of each rectangle and fold the dough over to enclose it.
11. Step 11: Pinch the edges firmly to seal the cookies tightly.
12. Step 12: Bake the cookies for 15-18 minutes until golden brown. Let them cool on a wire rack.

Tips & Variations

• For a richer flavor, drain the ricotta overnight to remove excess moisture before using.
• Substitute pistachios with chopped almonds or walnuts for a different nutty twist.
• Dust the cooled cookies lightly with powdered sugar for a classic finishing touch.
• Add a pinch of cinnamon or a splash of orange juice to the filling for extra aroma.

Storage

Store the cannoli cookies in an airtight container at room temperature for up to 3 days to maintain their crispness. If you prefer them softer, refrigerate but bring to room temperature before serving. Reheat gently in a low oven for a few minutes to refresh the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta straight from the container?

It’s best to drain ricotta cheese in a fine sieve or cheesecloth for a few hours to remove excess moisture. This helps prevent the dough from becoming too wet and ensures a better texture.

Can these cookies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check the blend for xanthan gum or add it if needed for structure.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

These delightful Cannoli Cookies are a delicious twist on the classic Italian dessert, featuring a tender, ricotta-infused dough filled with a creamy mixture of ricotta, mini chocolate chips, and chopped pistachios. Lightly dusted with powdered sugar, these cookies offer a perfect balance of sweet and nutty flavors with a soft, crumbly texture that is sure to satisfy any sweet tooth.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Filling

• ½ cup (120 g) ricotta cheese (separate from dough)
• 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. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour and granulated sugar until well blended, ensuring an even distribution of sugar within the flour.
3. Prepare Wet Mixture: In a separate bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth, creating a flavorful base for the dough.
4. Combine Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently to form a soft dough without overworking it.
5. Rest the Dough: Cover the dough and let it rest for 30 minutes; this resting period helps to relax the gluten and makes rolling out easier.
6. Prepare Baking Sheets: Line baking sheets with parchment paper while the dough is resting to save time later.
7. Roll Out Dough: Dust your work surface lightly with flour and roll out the dough to a thickness of ¼ inch, ensuring even baking.
8. Cut Dough: Cut the dough into 2×3 inch rectangles using a sharp knife, helping create uniform sized cookies.
9. Make Filling: In a small bowl, mix ricotta cheese, mini chocolate chips, and chopped pistachios until evenly combined.
10. Fill Cookies: Place a spoonful of the ricotta-chocolate-pistachio filling in the center of each rectangle, preparing each cookie to be folded.
11. Seal Cookies: Fold over the rectangles and pinch the edges tightly to seal the cookies securely, preventing filling from leaking during baking.
12. Bake Cookies: Bake in the preheated oven for 15-18 minutes or until the cookies are golden brown on the edges.
13. Cool and Dust: Remove cookies from oven and cool on a wire rack. Once cooled, dust generously with powdered sugar before serving.

Notes

• Use fresh ricotta cheese for the best creamy texture and flavor.
• Ensure the dough is rested properly to make rolling easier and improve cookie texture.
• Make sure to pinch edges well to avoid filling leakage during baking.
• You can substitute pistachios with walnuts or almonds if preferred.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For an extra touch, drizzle melted chocolate over the cookies after dusting with powdered sugar.

Keywords: Cannoli Cookies, ricotta cookies, Italian dessert, chocolate chip pistachio cookies, baked cannoli, ricotta cheese cookie recipe