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Best Cannoli Cookies Recipe

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★★★★★

4.6 from 98 reviews

Delightfully crispy on the outside and creamy on the inside, these Best Cannoli Cookies combine a tender ricotta-infused dough with a luscious filling of ricotta, mini chocolate chips, and crunchy pistachios. Perfectly baked to a golden finish and dusted with powdered sugar, these cookies capture the classic cannoli flavor in a convenient, handheld treat.

Ingredients

Scale

Cookie Dough

  • 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

  • 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 the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly blended.
  3. Prepare Wet Ingredients: In a separate bowl, combine ¼ cup ricotta cheese, the egg, vanilla extract, and lemon zest, mixing until the mixture is smooth and homogenous.
  4. Combine Dough: Gradually add the dry flour and sugar mixture to the wet ricotta mixture, stirring gently to form a dough.
  5. Rest the Dough: Cover the dough and allow it to rest for 30 minutes to relax the gluten and make rolling easier.
  6. Prepare Baking Surface: Line your baking sheets with parchment paper to prevent sticking during baking.
  7. Roll Out Dough: Dust your work surface with a little flour, then turn the dough out onto it. Roll the dough into approximately ¼ inch thickness.
  8. Cut Dough: Using a knife or cookie cutter, cut the dough into rectangles measuring about 2×3 inches.
  9. Make Filling: In a bowl, mix the remaining ¼ cup ricotta cheese with the mini chocolate chips and chopped pistachios until well combined.
  10. Fill and Shape Cookies: Place a spoonful of the filling onto each dough rectangle. Fold the rectangle over to encase the filling and pinch the edges firmly to seal.
  11. Bake: Place the filled cookies on the lined baking sheets and bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown.
  12. Cool and Finish: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Dust lightly with powdered sugar before serving.

Notes

  • Ensure the dough is well chilled or rested before rolling to prevent sticking and tearing.
  • Be careful not to overfill the cookies to avoid leakage during baking.
  • Use fresh ricotta cheese for best flavor and texture.
  • Store the cookies in an airtight container to keep them crisp.
  • Powdered sugar dusting is optional but adds a lovely finishing touch.

Keywords: cannoli cookies, ricotta cookies, Italian dessert, chocolate chip pistachio cookies, baked cannoli

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