This recipe is a loving homage to one of Italy’s most iconic desserts: the Sicilian cannolo. We’ve captured the soul of its beloved filling—the creamy sweetness of ricotta, the richness of miniature chocolate chips, and the delightful crunch of pistachios—and transformed it into a tender, cake-like cookie (biscuit moelleux).
These Cannoli Cookies are wonderfully simple to make and offer all the classic flavours in a soft, shareable form. They are the perfect accompaniment to an afternoon espresso or the star of any dessert platter, bringing a touch of Italian pasticceria into your home kitchen.
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 30 minutes
- Yields: Approximately 2 dozen (24) cookies
Ingredients
- 2 cups (240g) all-purpose flour
1/2teaspoon baking powder1/2teaspoon salt1/2cup (113g) unsalted butter, softened to room temperature- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) whole milk ricotta cheese, well-drained
1/2cup (90g) mini chocolate chips1/4cup (30g) shelled pistachios, finely chopped- Powdered sugar, for dusting
Equipment:
- Baking sheets
- Parchment paper
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Small cookie scoop or two spoons
Step-by-Step Instructions
- Preparation: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Create the Wet Base: In a large bowl using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Reduce the mixer speed to low and beat in the well-drained ricotta cheese until smooth.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Using a spatula, gently fold in the mini chocolate chips and chopped pistachios.
- Scoop and Bake: Using a small cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft and cake-like, not crisp.
- Cool and Garnish: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Just before serving, dust them generously with powdered sugar.
Baker’s Notes & Tips for Success
- The Secret to the Best Texture (Ricotta!): The most crucial step for perfect Cannoli Cookies is using well-drained ricotta cheese. Excess moisture in the ricotta will cause the cookies to spread too much and become flat. To drain it, place the ricotta in a fine-mesh sieve or a cheesecloth-lined colander set over a bowl. Let it drain in the refrigerator for at least a few hours, or overnight for best results.
- Customising Your Cannoli Cookies:
- Citrus Zest: Add 1 teaspoon of fresh orange or lemon zest to the dough along with the vanilla for a bright, traditional flavour note.
- Other Add-ins: Swap pistachios for finely chopped almonds, or add a pinch of cinnamon to the dry ingredients.
- Candied Peel: For an authentic touch, fold in 2 tablespoons of finely chopped candied orange peel.
- Serving and Storage:
- Serving: These cookies are delicious either slightly warm or at room temperature. They are a perfect pairing for coffee, espresso, or a glass of cold milk.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can freeze the baked cookies for up to 3 months. Alternatively, scoop the cookie dough balls onto a parchment-lined tray, freeze until solid, and then transfer to a freezer bag. You can bake the dough balls directly from frozen, adding 2-3 minutes to the baking time.
Frequently Asked Questions (FAQ)
1. What is the texture of these cookies supposed to be? Unlike the crispy shell of a traditional cannoli, these are soft, moist, and cake-like cookies due to the high moisture content of the ricotta cheese. They should be tender and light.
2. Why did my cookies spread too much and become flat? This is almost always caused by ricotta that contains too much water. Draining the ricotta thoroughly before use is the best way to ensure your cookies have a nice, slightly domed shape. Chilling the dough for 30 minutes before baking can also help.
3. Can I use a different type of cheese? For the most authentic flavour and texture, whole milk ricotta is strongly recommended. Mascarpone could be used as a substitute, but it has a higher fat content and will produce a much richer, denser cookie.
Conclusion
In the world of sweet treats, these Cannoli Cookies stand out as a truly delightful homage to one of Italy’s most cherished desserts. They offer all the beloved flavours of a classic cannoli—creamy ricotta, rich chocolate, and nutty pistachio—in a soft, shareable form that is perfect for any occasion. They are wonderfully simple to prepare yet feel special enough for celebrations. Bake a batch to share, and bring a delicious taste of Italian pasticceria into your home.
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Italian Cannoli Cookies: A Tribute to a Classic
These cookies have all of the flavors of traditional cannoli in an easy-to-make cookie! You can top the cookie with a simple chocolate drizzle or dust with powdered sugar.
Ingredients
- 2 cups (240g) all-purpose flour
1/2teaspoon baking powder1/2teaspoon salt1/2cup (113g) unsalted butter, softened to room temperature- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) whole milk ricotta cheese, well-drained
1/2cup (90g) mini chocolate chips1/4cup (30g) shelled pistachios, finely chopped- Powdered sugar, for dusting
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Create the Wet Base: In a large bowl using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Reduce the mixer speed to low and beat in the well-drained ricotta cheese until smooth.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Using a spatula, gently fold in the mini chocolate chips and chopped pistachios.
- Scoop and Bake: Using a small cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft and cake-like, not crisp.
- Cool and Garnish: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Just before serving, dust them generously with powdered sugar.
