Description
These Cannoli Cookies combine the tender texture of ricotta cheese with the warm spices of cinnamon and nutmeg, enriched with mini chocolate chips and chopped pistachios. The cookies feature a delicate balance of creamy moisture, a slightly domed shape, and a crispy exterior, finished with a drizzle of dark chocolate and a dusting of powdered sugar for a classic Italian-inspired treat.
Ingredients
Scale
For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk ricotta cheese, well drained
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
For Mix-Ins:
- 3/4 cup mini chocolate chips
- 1/2 cup shelled pistachios, chopped
For Finishing:
- 1/2 cup dark chocolate, melted
- Powdered sugar for dusting
- Additional chopped pistachios for garnish
Instructions
- Prepare the Ricotta: Drain ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels over a bowl for 30 minutes to remove excess moisture. Press gently to extract additional liquid. The ricotta should become thick and paste-like to prevent cookie spreading and maintain their dome shape.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed. Set aside. Sifting the flour is recommended for extra tender cookies.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat softened butter and granulated sugar together for 3-4 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing.
- Add Wet Ingredients: Beat in eggs one at a time, mixing well after each addition to create a stable emulsion. Add the drained ricotta, vanilla extract, and orange zest, mixing until just combined. The mixture may appear slightly curdled due to the ricotta’s texture.
- Incorporate Dry Ingredients: Add the flour mixture in three additions on low speed, mixing just until combined with some flour streaks remaining. Avoid over-mixing to prevent tough cookies. The dough should be soft and slightly sticky.
- Fold in Mix-Ins: Gently fold in mini chocolate chips and chopped pistachios with a spatula to maintain their shape and distribute evenly. Reserve some chips and pistachios for topping.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Press reserved chocolate chips and pistachios lightly on top. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until edges are lightly golden and centers appear slightly underdone.
- Cool and Finish: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle melted dark chocolate decoratively over the cookies using a fork, dust with powdered sugar, and sprinkle additional chopped pistachios as garnish for a beautiful presentation.
Notes
- Ensure ricotta is well-drained to avoid spreading and flat cookies.
- Use room temperature ingredients for better emulsification and texture.
- Sifting flour can result in extra tender cookies but is optional.
- Do not over-mix the dough to keep cookies soft and tender.
- Mini chocolate chips distribute more evenly and prevent sinking compared to regular chips.
- Remove cookies when centers are slightly underdone to avoid drying out.
- Melt chocolate carefully and drizzle with a fork for a decorative finish.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Cannoli cookies, ricotta cookies, chocolate pistachio cookies, Italian desserts, baked cookies, ricotta cheese recipes
