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Cannoli Cookies

All the flavors of a cannoli shell inside a soft and delicious cannoli cookie!
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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.

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