Italian Cannoli Cookies

These cookies have all of the flavors of traditional cannoli in an easy-to-make cookie! You can top the cookie with a simple chocolate drizzle or dust with powdered sugar.

Course Dessert

Cuisine Italian

Keyword cannoli cookies

Prep Time 12

Cook Time 14

chill time 2

Total Time 2 26

Servings cookies

Calories 135kcal

Author Angela Allison

Cost 8-10

Equipment

baking sheet

Ingredients

2 cups all purpose flour (260 grams)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup sugar
½ cup butter, room temperature (one stick)
1 teaspoon orange zest
1 cup whole milk ricotta cheese (drained)
1 large egg
½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too)
½ cups shelled pistachios, lightly chopped

Topping

2 tablespoons dark chocolate, melted (for drizzling)

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
In a large bowl, use an electric mixer on medium speed to mix together the sugar, butter, and orange zest, until mixture is light and fluffy, about 2 minutes. Then, mix in the ricotta, and egg, until combined. Add in the flour mixture and mix until just combined. Fold in the chopped chocolate and pistachios.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 24 hours.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper; set aside. Remove cookie dough from refrigerator and use a cookie scoop to measure out about 1 ½ tablespoons of dough and roll into a ball. Place on prepared baking leaving about 2 inches between each cookie.
Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
Once cooled, drizzle melted chocolate over the top of the cookies. Alternatively you can dust the top of the cookies with the powdered sugar.

Notes

These Cannoli Cookies can be made ahead and stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month.

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