These Italian Cannoli Cookies combine all the ingredients and flavors you would expect from a cannoli into a cookie! Ricotta cheese, mini chocolate chips, pistachios, amaretto and citrus flavors explode in your mouth – topped off with a dark chocolate drizzle and sprinkles for holiday cheer.
These Cannoli Cookies are my new holiday cookie love.
I can’t even tell you how wonderful your kitchen will smell when baking these (or while eating the batter). The end result is an interior that is light and tender- almost like a moist cake crumb. I promise they’ll be a showstopper.
It’s the secret extract that makes them that special.
I recommend keeping them separate from other cookies.
Similar to mint extract, Fiori di Sicilia extract seems to migrate into everything.
What is Fiori di Sicilia?
First, it’s the perfect stocking stuffer for the baker or foodie in your family. This baking kit which includes the Fiori di Sicilia is one of my picks for best gifts for bakers.’ve got a whole list of recommended gifts and gadgets here.
Second, it’s a magical ingredient that makes all baked goods taste amazing. It has vanilla, citrus and floral scents all in one extract. It’s the secret ingredient in my Cranberry Walnut Quick Bread.
King Arthur Flour suggests that this extract shouldn’t pair with chocolate but I have to disagree. If you’ve ever had a traditional Sicilian cannoli dipped in chocolate – it’s full of citrus and chocolate flavor.
And how could they forget the holiday Chocolate Orange – you know the one that is chocolate perfectly crafted into individual orange slices ready to be broken off piece by piece?
These cannoli cookies do have flavors similar to a chocolate orange and I love that.
- 1 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- ½ 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
- ½ teaspoon Kosher salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup roasted pistachios, finely chopped
- 2 oz Guittard bittersweet baking bar, melted
- sprinkles to top
- In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy.
- Mix in the eggs and ricotta cheese until combined then mix in the extract, amaretto and fresh citrus zest.
- Next, mix in the baking powder and salt until combined. Mix in the flour.
- Stir in chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
- With the oven rack in the middle setting, preheat oven to 400 degrees F.
- Line baking sheets with parchment paper. NOTE: you should use a light colored cookie sheet, not dark colored which tends to brown the bottoms too quickly. The parchment paper helps with browning evenly on this delicate cookie.
- Using a medium cookie scoop or spoon, drop about 1½ tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
- Place the cookies in the oven and immediately turn the heat down to 350F. Bake cookies about 10-12 minutes or until golden brown around the edges and bottom. The cookies will firm as they cool.
- Once the cookies have cooled, melt bittersweet chocolate over a double boiler on the stove or on a low heat setting in the microwave, stirring in 20 sec intervals until melted and smooth. *TIP: I heat about an inch of water in a small saucepan, place a stainless steel bowl on top with the chocolate and voila - you have a fancy double boiler. I like this method better than the microwave as the chocolate stays evenly melted longer.
- Using a small whisk or fork dipped in the melted chocolate, drizzle the chocolate over the cookies. Be artistic! Throw that chocolate around and have fun! Top with sprinkles, if desired. Green and Red sprinkles would be perfect for the holidays.
- Let cookies sit until chocolate is set.