Italian Cannoli Cookies
These Italian Cannoli Cookies are a delightful treat filled with ricotta cheese, chocolate chips, and pistachios.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookie Base
- 1 cup all-purpose flour finely sifted for a tender cookie base
- ½ cup granulated sugar adding just the right amount of sweetness
- ¼ cup ricotta cheese well-drained for the dough
- 1 large egg to bind the ingredients together perfectly
- 1 teaspoon vanilla extract providing a warm, aromatic flavor
- 1 teaspoon lemon zest brightening the filling with a zesty freshness
For the Filling
- ¼ cup ricotta cheese well-drained for the filling
- ½ cup mini chocolate chips for a delightful burst of sweetness
- ½ cup chopped pistachios adding a nutty crunch to the mix
- to taste none powdered sugar for dusting, creating a beautiful finish
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and granulated sugar.
- Add the ricotta cheese, egg, vanilla extract, and lemon zest. Mix until well combined.
- Fold in the mini chocolate chips and chopped pistachios.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 15 minutes or until the edges are golden. Let them cool on a wire rack.
- Dust with powdered sugar before serving.
Notes
These cookies can be stored in an airtight container for up to a week.