Cannoli Cookies

By Olivia Mack McCoolPublished: Sep 19, 2022

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cannoli cookies with chocolate chips and pistachios, drizzled with chocolate

PHOTO: ANDREW BUI; FOOD STYLING: DREW AICHELE

If you love cannoli, but making them from scratch seems daunting, let us introduce you to Cannoli Cookies. This cookie recipe has all of the flavors you love in a cannoli, like ricotta, orange zest, mini chocolate chips, and pistachios, yet they require just a fraction of the effort. The result is a soft, cake-like cookie with flavors that are reminiscent of the Sicilian classic. Serve them to end an Italian-inspired meal—Carbonara Pizza, Caprese Chicken Saltimbocca, or Cacio e Pepe would be great picks.

Here are some tips for success with your cannoli cookies:

• When buying the ingredients, look for whole-milk ricotta. While low-fat or part-skim would work, but wouldn't give you the richness a whole-milk ricotta will.

• If you can’t find mini chocolate chips, regular-sized chips will work, you’ll just get less chips in each cookie. Or, use chopped chocolate for a richer, more chocolatey version.

• The chocolate drizzle at the end not only ensures that you get a bit of chocolate in every bite, it makes these cookies look irresistible. To get even lines, fill a plastic piping bag with the melted chocolate, snip off the tip with scissors, and drizzle it onto the cookie. If you don’t have a piping bag, drizzling the chocolate from a spoon or the tines of a fork will work in a pinch.

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Yields:: 25 - 30
Prep Time:: 10 mins
Total Time:: 3 hrs 10 mins

Ingredients

2 1/2 c.
(300 g.) all-purpose flour
1 1/2 tsp.
baking powder
1/2 tsp.
baking soda
1 1/4 c.
(250 g.) granulated sugar
1 c.
(2 sticks) unsalted butter, room temperature
Zest of 1 medium orange
2
large eggs
1 c.
(230 g.) ricotta
1/2 tsp.
kosher salt
1/2 tsp.
pure vanilla extract
1/2 c.
(60 g.) shelled unsalted pistachios, chopped
2 c.
(285 g.) mini chocolate chips, divided, from 1 (10-oz.) bag

Directions

1. Step 1In a medium bowl, whisk flour, baking powder, and baking soda. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and orange zest until fluffy and paler in color, about 3 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, ricotta, salt, and vanilla. Mix on medium speed until combined, about 30 seconds. Add dry ingredients and mix on medium speed until a dough forms, about 30 seconds. Reduce mixer speed to low and mix in pistachios and 1 cup chips until incorporated, about 30 seconds. Refrigerate dough at least 1 hour or up to 12.
2. Step 2Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Roll 2 heaping tablespoons (35 g.) dough into balls and arrange on prepared pans, spacing 2" apart. Refrigerate remaining dough.
3. Step 3Bake, rotating pans front to back halfway through, until cookies are puffed and slightly golden brown on edges, 12 to 14 minutes. Let cool on pan 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely, about 1 hour. Repeat with remaining dough.
4. Step 4In a small heatproof bowl, microwave remaining 1 cup chips in 30-second intervals, stirring in between, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled cookies. Refrigerate until set, 15 to 20 minutes.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

preview for Homemade Cannoli Are Better Than Any Bakery

PHOTO: ANDREW BUI; FOOD STYLING: DREW AICHELE

Olivia Mack McCool

Contributing Recipe Developer

Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.