Cannoli Cookies
I didn’t think it was possible to get all the flavors of a cannoli in a single cookie, but guess what? It is! Nonna Romana and I jazzed up her classic ricotta cookie recipe with notes of orange and cinnamon, before adding some yummy pistachios and chocolate chips to the batter for crunch and texture. I love decorating these with a gorgeous, thick white glaze and different-colored candied cherries to put everyone in the holiday mood.
Ingredients
- 1 cup (125 gr) unsalted pistachios
- 2 cups (240 gr) all-purpose or 00 flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 gr) granulated sugar
- 1/2 cup (1 stick or 120 gr) unsalted butter at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 teaspoons ground cinnamon
- zest of 1 orange
- 1 large egg at room temperature
- 8 ounces (227 gr) whole-milk ricotta at room temperature
- 1 cup (180 gr) mini chocolate chips
Glaze
- 2 cups (240 gr) confectioners' sugar
- 3 3 tablespoons (45 ml( milk plus more as needed
- 1/4 teaspoon vanilla extract
Decorating
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
To make the cookies:
- In a food processor, process the pistachios until coarsely chopped, 15 to 20 seconds. Transfer to a small bowl and set aside
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, butter, vanilla, cinnamon, and orange zest. Beat for about 5 minutes on medium-high speed until fluffy.
- Add the egg and ricotta. Beat again on medium-high speed to combine
- Add the dry ingredients, little by little, and beat on medium-high speed until a dough forms. Mix in the pistachios and chocolate chips.
- Using a tablespoon (15 g), portion the dough, roll it into balls, and place 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 10 to 12 minutes. The bottoms of the cookies should be slightly brown. Cool completely before glazing.
To make the glaze:
- In a medium bowl, mix together the confectioners’ sugar, milk, and vanilla until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon the glaze over the cookies and decorate with chopped pistachios and candied cherries as desired.