Description
These Cannoli Cookies combine the crispy, buttery texture of classic cookies with the rich, creamy ricotta filling of an Italian cannoli. Infused with vanilla, orange zest, mini chocolate chips, and pistachios, these sandwich cookies are a delightful twist on the beloved dessert. Perfect for holidays, special occasions, or whenever you’re craving a sweet Italian treat!
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp orange zest (optional)
- 1 tbsp milk (if needed)
For the Filling:
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios (optional)
Instructions
1️⃣ Prepare the Dough:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Add egg, vanilla extract, and orange zest (if using). Mix until smooth.
- Gradually add the dry ingredients, mixing until a dough forms. If the dough is too dry, add 1 tbsp milk.
2️⃣ Shape the Cookies:
- Roll the dough into small balls and flatten them slightly into discs.
- Place the cookies on the prepared baking sheet, about 2 inches apart.
3️⃣ Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Transfer to a wire rack and let them cool completely before filling.
4️⃣ Make the Filling:
- In a bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in mini chocolate chips.
5️⃣ Assemble the Cannoli Cookies:
- Spread a dollop of ricotta filling onto the bottom of one cookie.
- Sandwich with another cookie.
- (Optional) Dip the edges in chopped pistachios for extra crunch.
Notes
- Ricotta Consistency: Drain the ricotta well before using to prevent a runny filling.
- Extra Crispiness: Bake for an additional 2 minutes for a crispier cookie.
- Flavor Variations: Swap pistachios for almonds or add a pinch of cinnamon to the filling for a warm touch.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
