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Cannoli Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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