Cannoli Cookies Recipe

Introduction

Cannoli cookies are a delightful twist on the classic Italian dessert, combining a tender ricotta dough with a rich, chocolate and pistachio filling. These bite-sized treats are perfect for sharing and easy to make at home.

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 cheese, 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 2×3 inches.
9. Step 9: In a small bowl, mix the ricotta, mini chocolate chips, and chopped pistachios to make the filling.
10. Step 10: Place a spoonful of filling in the center of each rectangle and fold to seal the edges.
11. Step 11: Bake for 15-18 minutes, or 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

• Make sure the ricotta is well-drained to avoid excess moisture in the dough and filling.
• For extra crunch, substitute chopped almonds or walnuts for the pistachios.
• Dust with powdered sugar just before serving for a classic look and added sweetness.
• Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice flavor.

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, but let them come to room temperature before serving. Reheat gently in a low oven if desired to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for this recipe?

Yes, low-fat ricotta can be used, but it may affect the creaminess and moisture of the cookies slightly. For the best texture, full-fat ricotta is recommended.

How do I prevent the cookies from becoming soggy?

Ensuring the ricotta is well-drained and resting the dough before baking helps reduce moisture. Also, bake the cookies until they are golden to help crisp the exterior and prevent sogginess.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.4 from 57 reviews

Delight in these homemade Cannoli Cookies, a unique twist on the classic Italian dessert. These tender cookies are filled with a creamy ricotta mixture blended with mini chocolate chips and chopped pistachios, offering a perfect balance of sweetness and texture. Lightly dusted with powdered sugar, they’re an irresistible treat perfect for any occasion.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 3 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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

For Dusting

• Powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until thoroughly combined, which will form the base of your cookie dough.
3. Prepare Wet Ingredients: In a separate bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth to incorporate flavor and moisture.
4. Combine Dough: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a soft dough forms that will be easy to roll out later.
5. Rest Dough: Cover the dough and let it rest for 30 minutes; this helps relax the gluten and makes rolling easier.
6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
7. Roll Dough: Dust a clean work surface with flour, then roll the dough to about ¼ inch thickness for the perfect cookie texture.
8. Cut Dough Shapes: Using a knife or cookie cutter, cut the dough into rectangles or squares roughly 2×3 inches in size.
9. Make Filling: In a small bowl, combine ricotta cheese, mini chocolate chips, and chopped pistachios to create the irresistible cannoli filling for the cookies.
10. Fill Cookies: Place a spoonful of the ricotta filling in the center of each dough rectangle, then fold the dough over to seal the filling inside.
11. Bake: Place the filled cookies on the prepared baking sheets and bake for 15-18 minutes, until the edges are golden brown and the cookies are set.
12. Cool and Serve: 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 for an elegant finish.

Notes

• Make sure the ricotta cheese is well-drained to avoid soggy dough or filling.
• Resting the dough improves texture and eases rolling.
• For an extra crunch, toast the pistachios lightly before adding.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Adjust the amount of lemon zest to your taste for a more pronounced citrus flavor.

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