Description
Delight in these Italian Cannoli Cookies, a festive twist on traditional cannoli flavors with a tender, buttery cookie base loaded with mini chocolate chips and roasted pistachios. Flavored with ricotta, amaretto, and fresh citrus zest, these cookies are baked to golden perfection and finished with a decadent drizzle of bittersweet chocolate and colorful sprinkles, perfect for holiday celebrations or any special occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon King Arthur Fiori di Sicilia extract
- 3 tablespoons amaretto liquor
- 1 teaspoon fresh orange or lemon zest
- 1.5 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup roasted unsalted pistachios, finely chopped
Topping
- 2 oz Guittard bittersweet baking bar, melted
- Sprinkles (green and red recommended for holidays)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar together until the mixture is light and fluffy, which provides a smooth base for the cookies.
- Add Eggs and Ricotta: Mix in the whole egg and egg yolk, then incorporate the ricotta cheese until the mixture is fully combined, ensuring creamy texture and moisture.
- Flavor Mix: Blend in the King Arthur Fiori di Sicilia extract, amaretto liquor, and fresh citrus zest to infuse the dough with rich, aromatic flavors.
- Combine Dry Ingredients: Add baking powder and kosher salt, mixing until well combined, then gradually mix in the all-purpose flour to form the dough.
- Fold in Chocolate and Pistachios: Stir in the mini chocolate chips and finely chopped roasted pistachios evenly throughout the dough for texture and taste.
- Chill Dough: Cover the dough and refrigerate for at least one hour; chilling firms the dough, making it easier to shape and helps flavors develop.
- Preheat Oven and Prepare Baking Sheets: Place the oven rack in the middle and preheat oven to 400°F (200°C). Line cookie sheets with parchment paper to promote even baking and prevent sticking.
- Portion Cookies: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of dough onto the prepared sheets spaced 2 inches apart.
- Bake: Immediately reduce the oven temperature to 350°F (175°C) after placing cookies in, then bake for 10-12 minutes or until edges and bottoms are golden brown. Cookies will firm as they cool.
- Melt Chocolate: Using a double boiler method or a microwave on low heat, melt the bittersweet chocolate until smooth and fully melted, stirring every 20 seconds if microwaving to avoid burning.
- Decorate: Drizzle the melted chocolate artistically over the cooled cookies with a small whisk or fork, then sprinkle with festive green and red sprinkles as desired.
- Set Chocolate: Allow the cookies to sit at room temperature until the chocolate drizzle has fully set before serving or storing.
Notes
- Use a light-colored cookie sheet to prevent the bottoms from browning too quickly.
- Parchment paper ensures the delicate cookies bake evenly and don’t stick.
- Chilling the dough is important to achieve the ideal texture and ease of handling.
- The double boiler method for melting chocolate helps maintain even heat and smooth texture.
- These cookies can be stored in an airtight container for up to 5 days.
- For a non-alcoholic version, substitute amaretto with almond extract (use less, about 1 teaspoon).
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
