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Cannoli Cookies

Cannoli Cookies: Indulge in Crispy Italian Bliss Today

These Cannoli Cookies offer a delightful fusion of crispy texture and creamy filling, capturing the essence of traditional Italian flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated sugar Can be replaced with coconut sugar.
  • 1/2 cup Ricotta cheese Divided into two portions.
  • 1 large Egg A flaxseed egg can be used as a vegan alternative.
  • 1 teaspoon Vanilla extract Substitute with almond extract for a different twist.
  • 1 tablespoon Lemon zest Substitute with orange zest for a variation.
For the Filling
  • 1/4 cup Mini chocolate chips Can be omitted or replaced with white chocolate chips.
  • 1/4 cup Chopped pistachios Walnuts or almonds can be used for different nut flavors.
For the Finishing Touch
  • 1 cup Powdered sugar Optional for dusting.

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment Paper
  • Rolling Pin
  • knife or pizza cutter
  • Wire rack

Method
 

Step-by-Step Instructions for Cannoli Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until evenly combined.
  3. In a separate bowl, blend together ¼ cup of ricotta cheese, the egg, vanilla extract, and lemon zest until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  5. Cover the dough and let it rest for 30 minutes at room temperature.
  6. Roll out the dough to about ¼ inch thick and cut into 2x3 inch rectangles.
  7. Mix the remaining ¼ cup of ricotta with the mini chocolate chips and chopped pistachios.
  8. Place a small dollop of filling on one end of each dough rectangle, fold over, and pinch to seal.
  9. Bake the cookies on the prepared baking sheets for 15-18 minutes until golden brown.
  10. Cool the cookies for 5 minutes on the sheets, then transfer to a wire rack and dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Ensure ricotta is at room temperature for easier mixing. Variations of filling can be made for personal touches.

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