Description
Deliciously crispy cannoli cookies filled with a rich and creamy ricotta filling, offering a classic Italian dessert in a bite-sized treat with hints of cinnamon, vanilla, and optional chocolate chips or orange zest.
Ingredients
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup cold butter, cubed
1 large egg
1 tablespoon white vinegar
1/2 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips (optional)
Zest of 1 orange (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, cinnamon, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg and vinegar together, then add to the flour mixture.
- Stir until the dough comes together. If the dough feels too dry, add a teaspoon of water at a time until it holds.
- Roll the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- On a floured surface, roll the dough out to about 1/8 inch thickness. Cut rounds using a cookie cutter or a glass.
- Place the rounds on the prepared baking sheet and bake for 8-10 minutes, until lightly golden. Let them cool completely.
- Meanwhile, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Once the cookies are cooled, spoon the ricotta mixture onto each cookie.
- Optionally, top with mini chocolate chips or a sprinkle of orange zest for extra flavor.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Substitute almond extract for vanilla in the filling for a nutty twist.
Add finely chopped pistachios to the filling or sprinkle on top for crunch.
Use lemon zest instead of orange for a different citrus note.
Swap mini chocolate chips with chopped dark chocolate for a richer bite.
Make the cookies gluten-free by using a 1:1 gluten-free baking flour blend.
Store cookie shells separately from ricotta filling in an airtight container to keep shells crisp.
Fill cookies just before serving to prevent sogginess.
Freeze baked cookie shells for up to 1 month; thaw before filling.
For vegan option, use vegan butter, egg substitute, and cashew cream instead of ricotta.
- Prep Time: 20 minutes (including chilling dough)
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 120 kcal
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
