Italian Cannoli Cookies (Printable Version)
Tender buttery thumbprints packed with creamy ricotta, chocolate chips, a touch of cinnamon, and fresh orange zest.
# Ingredients You'll Need:
→ Dough
01 -
250 g plain flour
02 -
1.25 ml salt
03 -
227 g softened unsalted butter
04 -
5 ml vanilla
05 -
100 g white sugar
06 -
1 large egg yolk
→ Ricotta Mix
07 -
250 g ricotta, well drained
08 -
60 g icing sugar
09 -
2.5 ml vanilla extract
10 -
0.5 ml cinnamon powder
11 -
0.5 ml grated orange peel
12 -
55 g small chocolate chips
→ Toppings
13 -
Optional chopped pistachios or extra chocolate chips
# Detailed Preparation Steps:
01 -
Set the ricotta in cheesecloth or paper towels inside a strainer over a bowl. Leave it for at least half an hour so it loses liquid and firms up.
02 -
In a big bowl, beat the softened butter and sugar for about 2 minutes until fluffy. Add the egg yolk and vanilla, then mix until combined.
03 -
Slowly mix in the flour and salt. Stir gently until you get soft dough. If it feels dry, stir in 5 ml milk to fix it.
04 -
Take spoonfuls of dough and roll into balls. Put them on a baking tray lined with parchment paper, about 5 cm apart.
05 -
Press your thumb or back of a spoon into the center of each ball to create a little well for the filling.
06 -
Put the tray in a 175°C oven for 12 to 14 minutes until edges turn a light gold. Let them cool a bit on the tray before moving to a wire rack.
07 -
Whisk the drained ricotta with powdered sugar, cinnamon, orange zest, and vanilla until smooth. Fold in chocolate chips last.
08 -
Spoon or pipe the ricotta mix into the cooled cookie centers. Add pistachios or more chocolate chips on top if you like.
09 -
Pop the filled cookies in the fridge until you're ready to eat. This makes them taste better and keeps the texture right.
# Helpful Tips:
01 -
Getting rid of extra water in ricotta is key to stopping sogginess.
02 -
You can make the dough and keep it in the fridge up to two days before using.
03 -
Swap ricotta with mascarpone if you want a creamier taste.