Description

These Cannoli Cookies are a delightful twist on traditional cannoli, featuring a tender, cake-like texture achieved with ricotta cheese and warm spices. Lightly spiced with cinnamon and nutmeg, studded with mini chocolate chips and chopped pistachios, they are finished with a drizzle of dark chocolate and a dusting of powdered sugar for an elegant, bakery-style treat.

Ingredients

Scale

Cookie Base

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese, drained
2 teaspoons vanilla extract
1 tablespoon orange zest

Mix-Ins

3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped

Finishing

1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Prepare the Ricotta: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels for 30 minutes to remove excess moisture. Gently press with a spatula so the ricotta achieves a thick, paste-like consistency which prevents cookie spreading and ensures proper texture.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed. For extra tenderness, sift the flour before whisking to aerate and remove lumps.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is pale, light, and fluffy. Scrape the bowl sides often to ensure even creaming.
Add Wet Ingredients: Beat in eggs one at a time, mixing thoroughly after each addition to form a stable emulsion. Then add the drained ricotta, vanilla extract, and orange zest and mix until just combined. The batter may appear slightly curdled due to ricotta’s texture but will come together in the next step.
Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions, mixing on low speed to prevent over-mixing. Stop mixing when a few streaks of flour remain to avoid tough cookie texture.
Fold in Mix-Ins: Using a spatula, gently fold in mini chocolate chips and chopped pistachios evenly throughout the dough. Reserve a small amount of chips and pistachios to press on top of the cookies for garnish.
Shape and Bake: Scoop tablespoon-sized portions of dough using a cookie scoop and place on parchment-lined baking sheets spaced 2 inches apart to allow slight spreading. Press some of the reserved mix-ins lightly on top of each cookie. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes until the edges turn lightly golden, with centers slightly underdone to maintain softness.
Cool and Finish: Let the cookies cool on the baking sheets for 5 minutes to set their structure, then transfer to wire racks to cool completely. Drizzle melted dark chocolate artistically over the cookies using a fork and dust with powdered sugar. Garnish with additional chopped pistachios for an elegant presentation.

Notes

Drain ricotta thoroughly to avoid flat, spreading cookies.
Use room temperature ingredients for better emulsion and texture.
Cream butter and sugar well to incorporate air for delicate cookies.
Mix flour just until combined to prevent toughness.
Mini chocolate chips are preferred for uniform distribution in tender cookies.
Remove cookies from oven when centers look slightly underdone as residual heat continues baking.
Use a cookie scoop for even-sized cookies and even baking.
Press some mix-ins on top before baking for attractive presentation.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Cannoli Cookies, Ricotta Cookies, Italian Cookies, Chocolate Chip Cookies, Pistachio Cookies, Spiced Cookies