Cannoli Cookies Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined to create the dry base.
- 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.
- Form the dough: Gradually stir the flour and sugar mixture into the wet ingredients until a soft dough forms, being careful not to overmix.
- 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.
- Prepare baking sheet: Line baking sheets with parchment paper to prevent sticking during baking.
- Roll out dough: Lightly dust your work surface with flour, then roll the dough to about ¼ inch thickness for optimal cookie texture.
- Cut dough shapes: Cut the dough into rectangles or squares approximately 2×3 inches in size to form individual cookies.
- Prepare filling: In a small bowl, mix ricotta cheese, mini chocolate chips, and chopped pistachios to create the creamy filling.
- 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.
- Bake cookies: Bake the filled cookies in the preheated oven for 15-18 minutes or until they achieve a golden brown color.
- 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
Find it online: https://miarosetti.com/cannoli-cookies-recipe/
