Ingredients
Equipment
Method
Step‑by‑Step Instructions for Cannoli Cookies
- Preheat your oven to 350°F (175°C). Gather all your ingredients and line your baking sheets with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until well combined.
- In a separate bowl, mix together ¼ cup of ricotta cheese, the large egg, vanilla extract, and lemon zest until smooth and creamy.
- Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined. Let the dough rest for 30 minutes.
- Roll out the dough onto a lightly floured surface until it's about ¼ inch thick. Cut the dough into rectangles about 2x3 inches.
- In another bowl, mix the remaining ¼ cup of ricotta cheese, mini chocolate chips, and chopped pistachios until blended.
- Fold each rectangle over the filling to create a pocket and pinch the edges tightly to seal.
- Bake for 15 to 18 minutes, or until the cookies are golden brown.
- Once baked, let them cool on the baking sheets for about 5 minutes, then transfer to a wire rack.
- Dust the cooled cookies generously with powdered sugar before serving.
Nutrition
Notes
Ensure ricotta is at room temperature for a smooth filling; don't overmix the dough to keep cookies tender. Allow cookies to cool completely before dusting with powdered sugar.