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Cannoli Cookies
Ingredients
- 1¼ cup finely chopped raw and unsalted pistachios can use food processer
- 2 cups all purpose flour
- ½ envelope of paneangeli levito or 1½ tbs baking powder
- 1 cup sugar
- 1 stick salted butter, softened or ½ cup
- 2 envelopes vanillina or 3 teaspoons vanilla extract
- 1¼ tsp cinnamon
- ⅓ tsp nutmeg
- 1 zest of large orange or two small oranges
- 1 egg
- 1- 1½ cup whole milk ricotta
- 1¼ cup mini chocolate chips I prefer the semi-sweet
Topping
- confectionary sugar
- milk
- sprinkle of vanillina
- candied fruits like cherry or orange chopped up into ¼ because they are sweet and these cookies are small
- ground or chopped pistachios depending on your liking
- mini chocolate chips
Instructions
- Preheat oven to 350°
- Finely ground the pistachios. You can either smash them in a ziplock bag or grind them in a food processor which is my preferred method.
- In a separate bowl, combine dry ingredients (flour and levito – aka – baking powder)
- In stand mixer, with paddle attachment, add sugar and butter and cream together. Then add in the vanilla, cinnamon, nutmeg, and zest of an orange.
- Add the egg and ricotta and mix again, do not over mix.
- Gradually add in the dry bowl (flour and baking powder) till you no longer see the flour, again do not over mix. Scrap the sides once to ensure it is all combined.
- Add in the pistachios and the chocolate chips. Do not put your mixer on high, fold them in using the lowest setting.
- Using a 1 tbs measuring spoon form balls and roll and place on a parchment lined baking sheet. (The dough is very sticky, roll out all the balls and then wash your hands with warm water then lightly reroll the balls for a smoother cookie – if you do not mind the rough cookie look leave it as is.)
- Bake in oven for 13-15 minutes. The bottoms should be slightly golden. You do not want to overbake, you want soft-ish cookies.
- After allowing to cool, make the glaze by mixing milk and confectionary sugar (vanilla is optional). You can choose to use your fingers to spread the glaze on each cookie, dip each cookie into the glaze, or use a little brush to spread the glaze.
- Top the cookies with either the candied fruits with a sprinkle of some of the ground pistachios or mini chocolate chips, whichever you prefer.
Video
… Take the Cannoli!
You know the line.
I am a sucker for a good cannoli, my favorite cannoli is from Villabate Alba in Bensonhurst, Brooklyn. If you are ever nearby, it is worth everything! They use imported Sicilian ricotta so I have a specific affinity for them. But nonetheless, I digress, cannoli’s are some of my favorite thing. So of course, if there is a way to make a cookie out of it, I am gonna do it!
The recipe that inspired this one is from Snappy Gourmet who definitely gives a more in depth detail into the recipe. I provided the link should you want to try the original. There are also several other versions so I just recommend finding one that fits your needs and capabilities. I kind of treat recipes like that famous quote from the godfather in the sense I take what I need and leave what I don’t and I encourage you to do the same. So, maybe you don’t want to top it with the candied fruits, leave it babes! Maybe you do not even want a glaze, plain it is sweetie! Do whatever makes your heart happy.
Recommended Products
- Paneangeli Vanillina
- Paneangeli Leivito
- Hamilton Beach Food Processor
- At the time of this post, I also saw that Target has the food processor on sale for $3 cheaper!
