Cannoli Cookies Recipe

Introduction

Cannoli cookies are a delightful twist on the classic Italian dessert, combining crispy pastry with a creamy ricotta filling studded with chocolate chips and pistachios. These bite-sized treats are perfect for sharing or enjoying with a cup of coffee. Easy to make and irresistibly delicious, they bring a fresh take to familiar flavors.

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, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually stir the flour mixture into the wet ingredients until a soft dough forms.
5. Step 5: Cover the dough and let it rest for 30 minutes.
6. Step 6: Line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and roll the dough to about ¼ inch thick.
8. Step 8: Cut the dough into rectangles or squares, approximately 2 by 3 inches.
9. Step 9: In a small bowl, combine ricotta, mini chocolate chips, and chopped pistachios for the filling.
10. Step 10: Place a spoonful of the filling in the center of each dough piece and fold to seal.
11. Step 11: Bake for 15 to 18 minutes until the cookies turn golden brown.
12. Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, use whole-milk ricotta and ensure it is well drained to avoid excess moisture in the dough.
• Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice note.
• Swap pistachios for chopped almonds or walnuts if preferred.
• Dust the cooled cookies with powdered sugar just before serving for a classic finish.

Storage

Store the cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a low-temperature oven for a few minutes if you’d like to enjoy them warm, but avoid the microwave as it can make the dough chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ricotta for this recipe?

Yes, store-bought ricotta works well. Just make sure to drain any excess moisture by placing it in a fine sieve or cheesecloth before use to prevent soggy dough.

Can I freeze the cannoli cookies?

You can freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature and refresh in the oven before serving for the best texture and flavor.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Cannoli Cookies are a delightful twist on the classic Italian dessert, combining a tender ricotta-infused dough with a creamy chocolate chip and pistachio filling. These cookies offer a perfect balance of sweet and tangy flavors with a satisfying crunch from the nuts, making them an irresistible treat for any occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie 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
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios

Finishing

• Powdered sugar for dusting

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined to create the dry base.
3. Combine wet ingredients for dough: In a separate bowl, mix together ricotta cheese, egg, vanilla extract, and lemon zest until smooth to form the wet dough mixture.
4. Form the dough: Gradually stir the flour and sugar mixture into the wet ingredients until a soft dough forms, being careful not to overmix.
5. Rest the dough: Cover the dough and let it rest for 30 minutes to allow the flour to hydrate and the dough to firm up slightly.
6. Prepare baking sheet: Line baking sheets with parchment paper to prevent sticking during baking.
7. Roll out dough: Lightly dust your work surface with flour, then roll the dough to about ¼ inch thickness for optimal cookie texture.
8. Cut dough shapes: Cut the dough into rectangles or squares approximately 2×3 inches in size to form individual cookies.
9. Prepare filling: In a small bowl, mix ricotta cheese, mini chocolate chips, and chopped pistachios to create the creamy filling.
10. Fill and fold cookies: Place a spoonful of the filling in the center of each dough rectangle and carefully fold to seal the edges, enclosing the filling inside.
11. Bake cookies: Bake the filled cookies in the preheated oven for 15-18 minutes or until they achieve a golden brown color.
12. Cool and finish: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

• Ensure the ricotta cheese is well-drained to avoid excess moisture in the dough and filling.
• Resting the dough helps improve the texture and makes it easier to roll out.
• If the dough is too sticky, dust with additional flour sparingly to prevent sticking.
• Cookies can be stored in an airtight container for up to 3 days.
• For a nut-free version, omit the pistachios or substitute with finely chopped chocolate or dried fruit.

Keywords: Cannoli cookies, ricotta cookies, Italian dessert cookies, chocolate chip pistachio cookies, baked ricotta cookies