Description

These Cannoli Cookies are a delightful twist on the classic Italian dessert, combining the creamy richness of ricotta cheese with the warm flavors of cinnamon and nutmeg. Studded with dark chocolate chunks and chopped pistachios, these cookies offer a perfect balance of texture and taste. Finished with a drizzle of melted dark chocolate, they make an elegant and delicious treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour (260 grams)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg

Wet Ingredients and Mix-Ins

1 cup sugar
½ cup butter, room temperature (one stick)
1 teaspoon orange zest
1 cup whole milk ricotta cheese, drained
1 large egg
½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too)
½ cup shelled pistachios, lightly chopped
2 tablespoons dark chocolate, melted (for drizzling)

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside to combine the dry elements evenly.
Cream Butter, Sugar and Orange Zest: In a large bowl, use an electric mixer on medium speed to mix together the sugar, butter, and orange zest until the mixture is light and fluffy, about 2 minutes. This step incorporates air for a tender texture.
Add Ricotta and Egg: Mix in the drained whole milk ricotta cheese and the large egg until just combined, ensuring a creamy and moist dough.
Incorporate Dry Ingredients and Mix-ins: Add the flour mixture to the wet ingredients and mix until just combined. Gently fold in the chopped dark chocolate and pistachios to distribute evenly.
Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least one hour or up to 24 hours. This helps the flavors meld and dough firm up for easier shaping.
Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape Cookies: Remove dough from refrigerator and use a cookie scoop to measure about 1 ½ tablespoons of dough. Roll into balls and place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
Bake: Bake the cookies for 12-14 minutes or until the bottom starts to brown slightly. The cookies will not change color much on top.
Cool: Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Finish: Once cooled, drizzle melted dark chocolate over the tops of the cookies. Alternatively, dust with powdered sugar for a classic touch.

Notes

Ensure the ricotta cheese is well drained to avoid excess moisture in the dough.
Chilling the dough helps prevent spreading during baking and improves texture.
You can substitute mini chocolate chips for dark chocolate chunks if preferred.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
If desired, you can dust the finished cookies with powdered sugar instead of chocolate drizzle.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: cannoli cookies, ricotta cookies, Italian cookies, chocolate pistachio cookies, baked cookies, dessert cookies