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Cannoli Cookies
NONNA ROMANA SCIDDURLO

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
To make the cookies:
  1. In a food processor, process the pistachios until coarsely chopped, 15 to 20 seconds. Transfer to a small bowl and set aside
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the egg and ricotta. Beat again on medium-high speed to combine
  5. Add the dry ingredients, little by little, and beat on medium-high speed until a dough forms. Mix in the pistachios and chocolate chips.
  6. Using a tablespoon (15 g), portion the dough, roll it into balls, and place 2 inches (5 cm) apart on the prepared baking sheet.
  7. Bake for 10 to 12 minutes. The bottoms of the cookies should be slightly brown. Cool completely before glazing.
To make the glaze:
  1. 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.