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Cannoli Cookies Recipe

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★★★★★

5 from 523 reviews

Delight in these homemade Cannoli Cookies, a delightful twist on the classic Italian dessert. With a tender ricotta-infused dough filled with creamy ricotta, mini chocolate chips, and crunchy pistachios, these cookies offer a perfect balance of textures and flavors. Perfect for any occasion, they are dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Dough Ingredients

  • 1 cup (240 ml) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (60 g) ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Filling Ingredients

  • ¼ cup (60 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 ensure it’s ready for baking your cookies.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well blended to create the dry base for the dough.
  3. Combine Wet Ingredients: In a separate bowl, mix together the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and well incorporated.
  4. Form Dough: Gradually add the flour mixture to the wet ingredients, stirring gently to form a cohesive dough without overmixing.
  5. Rest Dough: Cover the dough and let it rest at room temperature for 30 minutes to allow the flavors to meld and dough to firm up slightly.
  6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Roll Dough: Dust your work surface with flour, turn out the dough, and roll it to about ¼ inch thick for optimal cookie thickness.
  8. Cut Cookies: Cut the rolled dough into 2×3 inch rectangles as the base for each cannoli cookie.
  9. Prepare Filling: In a bowl, mix ricotta cheese, mini chocolate chips, and chopped pistachios to create the creamy, crunchy filling.
  10. Fill Cookies: Place a spoonful of the filling onto each dough rectangle, then fold and pinch the edges firmly to seal in the filling.
  11. Bake Cookies: Bake the filled cookies in the preheated oven for 15-18 minutes, or until they turn golden brown.
  12. Cool and Finish: Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack. Once cooled, dust generously with powdered sugar before serving.

Notes

  • Ensure the ricotta cheese used is well-drained to prevent excess moisture in dough and filling.
  • Resting the dough helps improve texture by allowing the flour to hydrate fully.
  • You can substitute pistachios with walnuts or almonds based on preference.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a richer flavor, try adding a splash of orange blossom water to the filling mixture.

Keywords: Cannoli Cookies, Italian Dessert Cookies, Ricotta Cookies, Chocolate Chip Cookies, Pistachio Cookies, Homemade Cookies

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