Description
These Cannoli Cookies combine the sweet, creamy flavors of classic Italian cannoli with the soft, chewy texture of a cookie. Filled with ricotta, lemon zest, chocolate chips, and pistachios — they’re irresistible!
Ingredients
- Main Ingredients:
- 1 cup (240 ml) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup (75 g) mini chocolate chips
- ½ cup (75 g) chopped pistachios
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a medium bowl, beat together ricotta cheese, sugar, egg, vanilla extract, and lemon zest until smooth.
- Add dry ingredients: Stir in the flour until combined. Gently fold in the mini chocolate chips and chopped pistachios.
- Scoop and bake: Drop spoonfuls of dough onto the baking sheet, spacing them apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and dust: Let cookies cool completely, then dust with powdered sugar before serving.
Notes
- Store in an airtight container for up to 4 days or refrigerate for up to a week.
- For a festive touch, drizzle with melted chocolate or sprinkle with extra pistachios.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: Italian