Description
Holy Cannoli Cookies bring Sicily’s beloved dessert into a delightful cookie form. Creamy ricotta, chocolate chips, and powdered sugar create a sweet symphony that transports palates to Italian bakery magic you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup ricotta cheese
Flavoring and Spices:
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- ½ teaspoon salt
Leavening and Additions:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 10 ounces (283 grams) mini chocolate chips, divided
- 1 cup chopped pistachios
Instructions
- Cream butter and sugar using an electric mixer until the mixture becomes airy and pale, ensuring a smooth and light texture.
- Incorporate eggs one at a time, then fold in ricotta cheese until thoroughly integrated. Add fragrant orange zest, warm cinnamon, and pure vanilla extract to enhance the flavor profile.
- Gently sift together dry ingredients: baking powder, baking soda, and salt. Gradually fold flour into the wet mixture, creating a cohesive dough.
- Fold chocolate chips and chopped pistachios throughout the dough, distributing them evenly. Wrap the dough and refrigerate for minimum 60 minutes to allow flavors to meld and dough to firm.
- Heat oven to 375°F. Prepare baking sheets with parchment paper or light grease to prevent sticking.
- Portion dough using a cookie scoop, placing mounds approximately 2 inches apart to allow proper spreading during baking.
- Bake cookies for 8-11 minutes until edges transform to a golden-brown hue. Remove from oven and let rest briefly before transferring to cooling racks.
- Melt remaining chocolate chips in microwave, stirring between 20-second intervals until smooth and glossy.
- Transfer melted chocolate to a small resealable bag, snip a tiny corner, and delicately drizzle over cooled cookies. Allow chocolate to set completely before serving.
Notes
- Chill the dough for at least one hour to enhance flavor and prevent spreading during baking.
- Use room temperature ingredients like butter, eggs, and ricotta to ensure smooth and even mixing.
- Toast pistachios before chopping to intensify their nutty flavor and aromatic profile.
- Melt chocolate in short intervals to prevent burning and maintain a smooth, glossy texture.
- Line baking sheets with parchment paper for easy cookie removal and even browning.
- Allow cookies to cool completely before drizzling chocolate to prevent melting and maintain clean lines.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 195
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg