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.
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.
- 25 - 30
- Prep Time:
- 10 mins
- Total Time:
- 3 hrs 10 mins
- 2 1/2 c.
(300 g.) all-purpose flour
- 1 1/2 tsp.
- 1/2 tsp.
- 1 1/4 c.
(250 g.) granulated sugar
- 1 c.
(2 sticks) unsalted butter, room temperature
Zest of 1 medium orange
- 1 c.
(230 g.) ricotta
- 1/2 tsp.
- 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
- 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.
- 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.
- 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.
- 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.
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