Description
Delightful Cannoli Cookies inspired by the classic Italian dessert, featuring a soft ricotta-based dough filled with a luscious mixture of ricotta, mini chocolate chips, and chopped pistachios. These cookies are baked to golden perfection and dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Cookie Dough
- 1 cup (240 ml) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
Filling
- ½ cup (75 g) mini chocolate chips
- ½ cup (75 g) chopped pistachios
- ½ cup (120 g) ricotta cheese
Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, blend the ricotta cheese, large egg, vanilla extract, and lemon zest until the mixture is smooth and creamy.
- Form Dough: Gradually incorporate the dry flour mixture into the wet ingredients, stirring until a soft dough forms. Be careful not to overmix to maintain tenderness.
- Rest Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes. This helps the dough hydrate and makes it easier to roll out.
- Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Roll Dough: Dust your work surface lightly with flour and roll the dough out to about ¼ inch thickness for an ideal texture in the cookies.
- Cut Shapes: Cut the rolled dough into rectangles or squares approximately 2×3 inches in size, which will be perfect for folding around the filling.
- Prepare Filling: In a small bowl, mix together ricotta cheese, mini chocolate chips, and chopped pistachios to create a flavorful filling.
- Fill and Seal: Place a spoonful of the filling mixture in the center of each dough rectangle, then fold over the dough to enclose the filling, sealing edges gently.
- Bake: Place the prepared cookies on the parchment-lined baking sheets and bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
- Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
Notes
- Resting the dough is key for easier handling and better texture.
- Use fresh ricotta cheese for best flavor and consistency.
- Ensure cookies are sealed well to prevent filling leakage during baking.
- For a nut-free version, omit pistachios or replace with chopped dried fruit.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Cannoli Cookies, Italian Cookies, Ricotta Cookies, Chocolate Chip Cookies, Pistachio Cookies, Baked Cookies, Dessert Recipes
