Cannoli Cookies Recipe-Learn Like a Pro:-Cannoli Cookies are light and fluffy ricotta cookies with all your favourite canolli flavours! Italian cookies with pistachios, chocolate, orange zest, cinnamon, and nutmeg will become your favourite.
Cannoli Cookies Recipe-Learn Like a Pro
Cannoli Cookies are delicious and easier to make than traditional cannoli. For the holidays, gifting, or craving cannoli flavours, these cookies are perfect.
Because of the ricotta cheese, these light and fluffy cookies are slightly sweet and have the perfect cake-like texture. Pour Italian Pistachio Cream over these for a tasty treat!
Equipment
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baking sheet
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup sugar
- ½ cup butter, room temperature (one stick)
- 1 teaspoon orange zest
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup chopped semi sweet chocolate (mini chocolate chips work too)
- ½ cups shelled pistachios, lightly chopped
- 1 tablespoon powdered sugar, for dusting (if not frosting)
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon grated orange zest
- pistachios and mini chocolate chips for topping (optional)
Also Read:-Healthier Banoffee Pie Recipe-Learn Like a Pro
Instructions
- Prepare a baking pot by lining it with a baking mat or parchment paper, and then set it aside.
- In a bowl of medium size, combine the flour, baking powder, salt, cinnamon, and nutmeg by whisking them together. Set this mixture aside.
- Using an electric mixer set to medium-high speed, combine the sugar, butter, and orange zest in a large bowl.
- Mix the ingredients together until the mixture is fluffy and light, which should take about two minutes.
- Continue to beat in the ricotta and egg until everything is incorporated.
- After adding the flour mixture, continue mixing until it is almost completely incorporated.
- Combine the pistachios and chopped chocolate by folding them in.
- At least two hours should be spent in the refrigerator chilling the cookie dough after it has been covered with plastic wrap.
- Set the oven temperature to 350 degrees. After taking the cookie dough out of the refrigerator, with the help of a cookie scoop, measure out approximately one tablespoon of the batter and shape it into a ball.
- Prepare baking sheets and place cookie balls on them, leaving about two inches of space between each ball.
- Bake the cookies for 12 to 14 minutes, or until the bottom surfaces of the cookies begin to show a hint of browning.
- Note that the cookies will not undergo a significant change in colour.
- After allowing it to cool for five minutes in the pan, transfer it to a wire rack to finish cooling.
- You can use a sieve with a fine mesh to dust the top of the cookies with powdered sugar or orange glaze once they have cooled down.
Orange Glaze
- To make the orange glaze, take a small bowl and combine the powdered sugar, milk, and orange zest by whisking them together.
- Pistachios and chocolate chips should be sprinkled on top of the cookies after they have been dipped in the icing.
Notes
- These cannoli cookies can be prepared in advance and kept in the refrigerator for up to a week if they are stored in an airtight container.
- Alternatively, they can be frozen for up to twenty-four hours.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 85mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg
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