Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, perfect for holiday baking. They feature a crisp, buttery cookie base infused with orange zest, filled with a creamy ricotta-mascarpone filling, and studded with mini chocolate chips and candied orange peel. Each bite offers a harmonious blend of textures and flavors reminiscent of traditional cannoli.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Filling:
- 1 cup whole milk ricotta cheese, drained well
- 1/2 cup mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped (optional)
- For Garnish:
- Powdered sugar, for dusting
- Additional mini chocolate chips or candied orange peel
Instructions
- Prepare the Cookies: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out cookies. Place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- Prepare the Filling: In a medium bowl, combine the well-drained ricotta cheese, softened mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat until smooth and creamy. Fold in the mini chocolate chips and chopped candied orange peel (if using).
- Assemble the Cookies: Once the cookies are completely cool, spread a generous spoonful of the ricotta-mascarpone filling onto the flat side of one cookie. Top with another cookie, creating a sandwich.
- Dust the assembled cookies with powdered sugar and garnish with additional mini chocolate chips or candied orange peel, if desired.
- Store cannoli cookies in an airtight container in the refrigerator.
Notes
- Ensure your ricotta cheese is very well drained to prevent a watery filling. You can place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for several hours or overnight.
- For extra flavor, you can add a pinch of nutmeg to the cookie dough.
- These cookies are best enjoyed within 2-3 days as the filling will soften the cookies over time.
- If you don’t have mascarpone, you can use all ricotta, but the mascarpone adds a lovely richness and creaminess.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 22g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
