Italian Cannoli Cookies Recipe

If you’re on the hunt for an irresistible treat that blends the best of crunchy cookies with the indulgent flavors of classic Italian desserts, this Italian Cannoli Cookies Recipe is your new best friend. I absolutely love how these cookies come together with a delicate balance of sweet ricotta, fragrant citrus zest, and a splash of amaretto, making every bite a little celebration. What’s special about these cookies is how they marry that iconic cannoli filling flavor without all the fuss of rolling and frying pastry shells.

Whether you’re preparing for a cozy family get-together or craving a homemade gift that’s bound to wow neighbors and friends, this Italian Cannoli Cookies Recipe shines. You’ll find that these cookies hold up beautifully – crisp edges, tender centers, and that perfect drizzle of bittersweet chocolate that makes them almost too pretty to eat. Trust me, you’ll want to keep a batch handy once you try them!

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Ingredients You’ll Need

The ingredients for this Italian Cannoli Cookies Recipe are simple staples with a few special touches that bring out that classic cannoli flavor. Choosing fresh ricotta cheese and good-quality almond extract (or the popular Fiori di Sicilia) really makes a big difference.

• Unsalted butter: Slightly softened for easy creaming, it provides the perfect rich base for the cookie dough.
• Granulated sugar: Sweetens while helping achieve a nice texture in the cookies.
• Egg and egg yolk: Adds moisture and richness, making the cookies tender.
• Whole milk ricotta cheese: This is the secret star that lends that creamy cannoli flavor inside the cookie itself.
• King Arthur Fiori di Sicilia extract: A citrus-almond fragrance that elevates the dough; if you don’t have it, vanilla and a touch of almond extract work, too.
• Amaretto liqueur: Adds a subtle almond kick that’s quintessential to Italian desserts.
• Fresh orange or lemon zest: Brightens the flavor and keeps things fresh and light.
• Baking powder: Gives the cookies a gentle lift without making them cakey.
• Kosher salt: Balances the sweetness and enhances the overall flavor.
• All-purpose flour: The foundation for these cookies – measure carefully for best results.
• Mini chocolate chips: Adds little bursts of chocolate which are just delightful.
• Roasted unsalted pistachios: Finely chopped for texture and a pop of color – plus that nutty counterpoint to sweet flavors.
• Bittersweet baking chocolate: Melted for drizzling on top, creating a beautiful finish.
• Sprinkles: Optional, but I love adding festive colors especially during holidays.

Variations

One of the fun things about this Italian Cannoli Cookies Recipe is how easily you can play with the flavors or dietary tweaks. I love experimenting with add-ins or swaps that fit the season or guests’ preferences.

• Nut-free option: You can skip the pistachios and swap in toasted coconut flakes for crunch instead—the flavor is just as delightful without nuts.
• Alcohol-free: If you prefer alcohol-free, just replace the amaretto with a bit more vanilla or almond extract; the cookies still capture that cannoli essence.
• Chocolate lovers: For a double chocolate twist, try folding mini white chocolate chips into the dough along with the dark chocolate drizzle on top.
• Gluten-free: I’ve had success substituting a high-quality gluten-free flour blend, but the texture will be a touch different – still tasty, just a bit more crumbly.

How to Make Italian Cannoli Cookies Recipe

Step 1: Creaming Butter and Sugar to Perfection

Start by beating the slightly softened unsalted butter and granulated sugar together in a large bowl with an electric mixer. You want to cream them until the mixture is light and fluffy—a good 3-5 minutes at medium speed. This step is key because it aerates the dough and ensures your cookies bake up with a delicate texture.

Step 2: Mixing in Eggs, Ricotta, and Flavorings

Next, add in the whole egg plus the extra egg yolk along with the ricotta cheese. Mix just until combined; the ricotta adds moisture but you don’t want to overmix and lose that tender crumb. Then, stir in the fragrant Fiori di Sicilia extract, amaretto liqueur, and fresh citrus zest. You’ll start to smell those classic Italian cannoli notes right away—trust me, it’s heavenly!

Step 3: Adding the Dry Ingredients and Mix-ins

Combine baking powder and salt into the mixture, blending well before gradually adding the all-purpose flour. Stir gently to integrate without overworking the dough. When the flour is just mixed in, fold in mini chocolate chips and finely chopped roasted pistachios. This creates such a lovely contrast in flavor and texture.

Step 4: Chill the Dough for Better Results

Cover your dough and pop it in the refrigerator for at least one hour. This chilling step helps the dough firm up, making it easier to scoop and also ensures the cookies hold their shape without spreading too much during baking.

Step 5: Baking the Cookies Just Right

Preheat your oven to 400°F and position the rack in the middle. Line baking sheets with parchment paper—I learned the hard way that light-colored cookie sheets with parchment paper help avoid overly brown bottoms on these delicate treats. Use a medium cookie scoop or spoon to drop about 1 1/2 tablespoons of cookie dough onto the sheets, spacing them about 2 inches apart. When you put the cookies in the oven, immediately reduce the temperature to 350°F. Bake for 10-12 minutes or until edges and bottoms are golden brown. The cookies will firm up as they cool, so don’t worry if they feel soft when you take them out.

Step 6: Drizzling the Melted Chocolate

Once the cookies have cooled completely, melt your bittersweet chocolate slowly over a double boiler—this is my favorite method as it’s gentle and helps the chocolate stay smooth and shiny. Dip a small whisk or fork in the melted chocolate and get creative drizzling it over the cookies. I love to add a pop of color here with sprinkles, especially red and green during the holidays, but you can customize this however you wish. Let the chocolate set before serving or storing.

How to Serve Italian Cannoli Cookies Recipe

Garnishes

For garnishes, I like sprinkling finely chopped pistachios right after drizzling the warm chocolate so they stick in place, adding a nice crunch and burst of color. A few festive sprinkles or even edible gold dust turns these cookies into show-stoppers for special occasions or gifting.

Side Dishes

Pair these cannoli cookies with a small cup of espresso or a lightly brewed tea to complement their rich flavor without overpowering. They’re also a wonderful finish to a holiday meal alongside fresh fruit or a simple mascarpone cream dip.

Creative Ways to Present

Try arranging your cookies on a tiered dessert tray for parties, interspersed with fresh citrus slices or edible flowers for a bright and inviting display. Wrapping them in cellophane tied with ribbon makes a charming homemade gift that friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Cannoli Cookies in an airtight container at room temperature to keep their crunchy edges and chewy center intact for up to a week. Placing parchment paper between layers helps prevent sticking, especially after the chocolate drizzle has set.

Freezing

If you want to freeze them, the best approach is to freeze the plain cookies (before chocolate drizzle) in a sealed bag or container. When ready to serve, thaw, then add the chocolate drizzle fresh for best taste and texture.

Reheating

These cookies don’t need much reheating, but if you want that just-baked warmth, pop a couple in a warm oven (about 300°F) for 5 minutes. Avoid microwaving as it can soften the crisp edges.

FAQs

Final Thoughts

This Italian Cannoli Cookies Recipe has become a weekend favorite in my house, especially when I want to surprise guests with something a little different that still feels homey and nostalgic. The combination of ricotta, pistachios, and chocolate drizzle always impresses, and the best part is how easy these are to whip up without needing fancy equipment or hours in the kitchen. I’m excited for you to try these out—you’ll enjoy the process as much as the lovely cookies you’ll end up with. Trust me, once you make these, they’ll be your go-to whenever you crave a sweet Italian twist!

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