Italian Cannoli Cookies
"These Italian Cannoli Cookies combine all the ingredients and flavors you would expect from a cannoli into a cookie! Ricotta cheese, mini chocolate chips, pistachios, amaretto and citrus flavors explode in your mouth – topped off with a dark chocolate drizzle and sprinkles for holiday cheer. These cannoli cookies do have flavors similar to a chocolate orange and I love that. I can’t even tell you how wonderful your kitchen will smell when baking these (or while eating the batter). The end result is an interior that is light and tender- almost like a moist cake crumb. I promise they’ll be a showstopper."
Yields40 cookies
Preparation Time10 min
Chilling Time1 hr
Cooking Time10 min
Cooking Vessel SizeBaking sheet
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 cup whole milk ricotta cheese
- 1 teaspoon Fiori di Sicilia extract
- 3 tablespoon amaretto liquor
- 1 teaspoon fresh orange or lemon zest
- 1 1/2 teaspoon baking powder
- 1 teaspoon Kosher salt
- 2 cup all purpose flour
-
In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy.
-
Mix in the eggs and ricotta cheese until combined then mix in the extract, amaretto and fresh citrus zest.
-
Next, mix in the baking powder and salt until combined. Mix in the flour.
-
Stir in chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
-
With the oven rack in the middle setting, preheat oven to 400 degrees F.
-
Line baking sheets with parchment paper. NOTE: you should use a light colored cookie sheet, not dark colored which tends to brown the bottoms too quickly. The parchment paper helps with browning evenly on this delicate cookie.