Description
These irresistibly delicious homemade cannoli cookies are a delightful treat combining a soft ricotta-infused dough with a creamy chocolate and pistachio filling. Perfectly baked to golden perfection, these cookies offer a luscious blend of flavors and textures, finished with a dusting of powdered sugar for a classic touch. Easy to prepare in just 6 steps, they make an impressive dessert or snack that will satisfy any sweet tooth.
Ingredients
Scale
Dough Ingredients
- 1 cup all-purpose flour (sifted for lighter texture)
- 1/2 cup granulated sugar (can substitute with organic cane sugar)
- 1/2 cup ricotta cheese (well-drained)
- 1 large egg (binds ingredients together)
- 1 tsp vanilla extract (opt for pure vanilla for the best taste)
- 1 tsp lemon zest (use organic lemons for fresher taste)
Filling Ingredients
- Remaining ricotta (amount as needed from initial 1/2 cup)
- 1/2 cup mini chocolate chips (substitute with white chocolate if preferred)
- 1/2 cup chopped pistachios (almonds can be a delightful alternative)
Finishing
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your cookies are prepared for baking.
- Mix Dry Ingredients: In a large bowl, combine 1 cup of sifted flour and ½ cup of granulated sugar. Blend these well until the mixture is fluffy, which helps create a light texture for the dough.
- Prepare Wet Mixture: In a separate bowl, stir together ½ cup of well-drained ricotta cheese, 1 large egg, 1 tsp vanilla extract, and 1 tsp lemon zest. Mix until the combination is smooth and creamy.
- Make Dough: Gradually fold the dry flour mixture into the ricotta mixture, stirring gently to form a soft dough. Avoid overmixing to keep the dough tender.
- Rest Dough: Cover the dough with plastic wrap or a kitchen towel and let it rest for 30 minutes to allow the flavors to meld and the dough to firm slightly.
- Prepare Baking Sheets: While the dough rests, line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Roll Out Dough: Dust your work surface lightly with flour. Roll the rested dough out to about ¼ inch thickness, striving for an even layer.
- Cut Dough: Cut the rolled dough into rectangles approximately 2 by 3 inches each, which will serve as the cookie shells.
- Make Filling: In a small bowl, mix the remaining ricotta with ½ cup mini chocolate chips and ½ cup chopped pistachios. This filling provides the signature sweet and nutty flavor.
- Fill and Seal Cookies: Place a spoonful of the filling onto the center of each rectangle. Fold the dough over the filling and pinch the edges firmly to seal, preventing filling from leaking during baking.
- Bake Cookies: Place the filled cookies onto the prepared baking sheets. Bake in the preheated oven for 15 to 18 minutes until golden brown and lightly crisp around the edges.
- Cool and Finish: Transfer the baked cookies to a wire rack and let them cool for several minutes. Once cool, dust generously with powdered sugar to finish.
Notes
- Ensure ricotta is well-drained to avoid soggy dough.
- Sifting the flour improves the texture by making the dough lighter.
- You can substitute pistachios with almonds if preferred.
- Use pure vanilla extract and organic lemons for the best flavor.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- For a dairy-free version, ricotta can be replaced with a suitable plant-based alternative, though texture may vary.
