Ingredients
Equipment
Method
Step‑by‑Step Instructions for Cannoli Cookies
- Prepare Ricotta: Start by draining the ricotta cheese in a fine-mesh strainer for about 30 minutes.
- Mix Dry Ingredients: Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Ricotta: Incorporate room-temperature eggs, one at a time, then fold in drained ricotta, vanilla, and orange zest.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture in three parts, mixing on low speed until barely combined.
- Fold in Add-ins: Gently fold in mini chocolate chips and chopped pistachios into the dough.
- Scooping Dough: Portion the dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake: Bake in preheated oven for 12 to 14 minutes until edges are golden and centers slightly underdone.
- Cool: Let cookies cool on baking sheets for about 5 minutes, then transfer to wire racks.
- Finish: Drizzle with melted chocolate and dust with powdered sugar before serving.
Nutrition
Notes
Drain ricotta well, use room-temperature eggs, avoid over-mixing, scoop evenly for uniform baking, and monitor baking time closely for best results.