Irresistible Cannoli Cookies with Creamy Ricotta Filling

Delight in these Cannoli Cookies, combining a crispy shell with a creamy ricotta filling, perfect for sharing.

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Prep Time 30

Cook Time 18

Resting Time 30

Total Time 1 18

Servings: 12 cookies

Course: Desserts

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups All-Purpose Flour Sift for lighter texture
3/4 cup Granulated Sugar Essential sweetness
1/4 cup Ricotta Cheese For dough
1 large Egg Room temperature
1 teaspoon Vanilla Extract Enhances flavor
1 teaspoon Lemon Zest Bright flavor

For the Filling

1/4 cup Ricotta Cheese For filling
1/2 cup Mini Chocolate Chips Optional dark chocolate
1/4 cup Chopped Pistachios Alternatives: walnuts, almonds

For Dusting

1 cup Powdered Sugar For finishing touch

Equipment

mixing bowls
Measuring cups
spatula
Baking sheets
Parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare your workspace.
In a medium bowl, whisk together flour and sugar.
In a large bowl, combine ricotta, egg, vanilla, and lemon zest until smooth.
Gently fold wet ingredients into dry ingredients.
Cover dough with a towel and let it rest for 30 minutes.
Roll out the dough to 1/4 inch thickness and cut into rectangles.
Mix filling ingredients until evenly distributed.
Place filling at one end of each dough rectangle, fold and seal.
Bake for 15-18 minutes until golden brown.
Cool on wire racks and dust with powdered sugar.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 2IUCalcium: 6mgIron: 4mg

Notes

Ensure ricotta is at room temperature for smoother filling. Avoid overmixing to maintain texture.

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