Cannoli Cookies
Bite-sized Italian cannoli cookies with crispy shells, creamy ricotta filling, and hints of citrus, chocolate, and pistachio.
Print Pin Servings: 24 cookies
Calories: 140kcal
Cost: $10–12
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar
- 2–3 Mixing bowls Large and medium
- 1 Measuring cups/spoons Standard set
- 2 Baking sheets Lined with parchment paper
- 1 Parchment paper For lining pans
- 1–2 Wire cooling racks For cooling cookies
- 1 Piping bag or spoon For filling
- 1 Fine-mesh strainer For dusting powdered sugar
Ingredients
- 2 ½ cups All-purpose flour sifted
- 1 cup Whole milk ricotta cheese strained overnight
- ½ cup Unsalted butter room temp
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 tablespoon Orange zest
- ½ cup Mini chocolate chips optional
- 1 cup Powdered sugar for filling
- ½ cup Mascarpone cheese
- 2 tablespoon Heavy cream
- 1 teaspoon Almond extract
- 1 teaspoon Lemon zest
- ¼ cup Pistachios finely chopped
Instructions
- Beat butter and sugar until fluffy.
- Add eggs, vanilla, and orange zest.
- Whisk flour, baking powder, and salt. Fold into wet mixture.
- Rest dough 30 minutes if sticky.
- Roll dough into balls, indent centers.
- Bake at 350°F for 12–15 minutes.
- Mix ricotta, mascarpone, powdered sugar, and extracts.
- Pipe filling into cooled cookies.
- Top with pistachios, chocolate chips, and dust with powdered sugar.
Notes
For best flavor, strain ricotta overnight and serve cookies chilled. These are perfect for holidays and special gatherings.
Nutrition
Serving: 35g | Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 45mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.7mg