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Cannoli Cookies Recipe

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4.1 from 3 reviews

These Cannoli Cookies combine the rich flavors of classic Italian cannoli with the convenience of a soft, chewy cookie. Featuring a blend of ricotta cheese, orange zest, and warm spices, studded with dark chocolate chunks and pistachios, these cookies offer a delightful mix of creamy, nutty, and chocolaty textures. Perfect for dessert or an indulgent snack, they are chilled and baked to tender perfection and topped with a drizzle of melted chocolate for an elegant finish.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 26 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (260 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 1 cup sugar
  • ½ cup butter, room temperature (one stick)
  • 1 teaspoon orange zest
  • 1 cup whole milk ricotta cheese (drained)
  • 1 large egg

Add-ins

  • ½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too)
  • ½ cup shelled pistachios, lightly chopped

Topping

  • 2 tablespoons dark chocolate, melted (for drizzling)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer on medium speed to beat sugar, butter, and orange zest until light and fluffy, about 2 minutes. Mix in ricotta cheese and egg until fully combined.
  3. Combine Ingredients: Add the dry flour mixture into the wet ingredients and mix until just combined. Gently fold in the chopped chocolate chunks and pistachios.
  4. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for optimal texture.
  5. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Shape Cookies: Using a cookie scoop, portion about 1 ½ tablespoons of dough and roll into balls. Place on the baking sheet leaving about 2 inches between each cookie.
  7. Bake: Bake for 12-14 minutes until the bottoms start to brown slightly; note the cookies might not change color much on top.
  8. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Decorate: Once cooled, drizzle melted dark chocolate over the cookies or optionally dust with powdered sugar.

Notes

  • Ensure the ricotta is well drained to prevent soggy dough.
  • Chilling the dough helps the cookies hold their shape and enhances the flavor.
  • Use high-quality dark chocolate for the best flavor.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For a nut-free version, omit pistachios or substitute with a seed of choice.

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