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Cannoli Cookies Recipe

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★★★★★

4.7 from 74 reviews

Delight in these Cannoli Cookies that capture the essence of classic Italian cannoli with a tender ricotta-filled pastry, enhanced with mini chocolate chips and chopped pistachios. Perfectly baked to a golden brown, these cookies offer a wonderful combination of creamy, crunchy, and sweet flavors, finished with a light dusting of powdered sugar for an elegant touch.

Ingredients

Scale

Dry Ingredients

  • 1 cup (240 ml) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • Powdered sugar for dusting

Wet Ingredients

  • ½ cup (120 g) ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Filling

  • ½ cup (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios
  • ½ cup (120 g) ricotta cheese (additional, mixed with chocolate chips and pistachios)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until combined and uniform.
  3. Prepare Wet Mixture: In a separate bowl, blend the ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth and homogenous.
  4. Combine Dry and Wet: Gradually incorporate the flour mixture into the wet ingredients, stirring gently to form a dough without overmixing.
  5. Rest the Dough: Cover the dough and let it rest for 30 minutes, allowing flavors to meld and texture to firm.
  6. Prepare Baking Sheets: While the dough rests, line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  7. Roll Out Dough: Lightly dust your work surface with flour, then roll the dough out to approximately ¼ inch thickness.
  8. Cut Dough: Cut the rolled dough into 2 by 3 inch rectangles using a sharp knife for even-sized cookies.
  9. Make Filling: In a small bowl, mix together ricotta cheese, mini chocolate chips, and chopped pistachios to create the delicious filling.
  10. Assemble Cookies: Place a spoonful of the filling in the center of each dough rectangle, then fold the dough over the filling.
  11. Seal Edges: Pinch the edges of the dough tightly to seal the filling inside, preventing leakage during baking.
  12. Bake Cookies: Place the sealed cookies on the prepared baking sheets and bake in the preheated oven for 15-18 minutes or until golden brown. Remove and cool on a wire rack.

Notes

  • Use whole milk ricotta cheese for the creamiest filling and best texture.
  • Letting the dough rest helps improve dough elasticity and flavor development.
  • Ensure edges are well sealed to avoid filling leakage during baking.
  • Optional: dust cookies with powdered sugar once cooled for added sweetness and presentation.
  • Store cookies in an airtight container for up to 3 days to maintain freshness.

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

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