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Cannoli Cookies

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Cannoli cookies are tender, almond-flavored cookies topped with a light and creamy ricotta filling, speckled with mini chocolate chips. These sweet bites capture the essence of classic Italian cannoli in an easy-to-make cookie form.

Ingredients

1 ¼ cups flour

¾ teaspoon baking powder

¼ teaspoon salt

½ cup butter

⅓ cup granulated sugar

1 egg

½ teaspoon vanilla extract

¼ teaspoon almond extract

For the Cannoli Topping:

½ cup heavy whipping cream

¾ cup ricotta cheese

½ cup powdered sugar

½ teaspoon vanilla extract

1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350ºF.
  2. In a bowl, combine flour, baking powder, and salt; set aside.
  3. Cream butter and sugar together until light and fluffy.
  4. Beat in egg, vanilla extract, and almond extract until combined.
  5. Stir in flour mixture until fully incorporated.
  6. Scoop dough into walnut-sized balls (about 1 ½ tablespoons each) and flatten to ¼–½ inch thickness.
  7. Place cookies on a baking sheet with about 2 inches of space between each. Bake in the center of the oven for about 10 minutes, until edges are set and cookies lose their sheen.
  8. Remove cookies from oven and let cool completely.
  9. For the topping, beat heavy cream to stiff peaks. Then fold in ricotta cheese, powdered sugar, and vanilla extract until smooth.
  10. Stir in mini chocolate chips.
  11. Spread about 2 tablespoons of the topping over each cookie. For a prettier presentation, pipe the mixture using a piping bag fitted with a large star tip if desired.

Notes

Dip the edges of the cookies in melted chocolate for an extra indulgent touch.

Add orange or lemon zest to the cookie dough for a citrus twist.

Sprinkle finely chopped pistachios or almonds over the cannoli topping for a nutty addition.

Use a gluten-free flour blend to make the cookies gluten-free.

Make smaller, bite-sized cookies by reducing baking time slightly.

Nutrition

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