Description
A delightful, cake-like cookie filled with ricotta, chocolate, citrus, and pistachio—taste classic cannoli in every bite!
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup whole milk ricotta cheese
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1–2 tsp orange zest
- 1¼ cups all-purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ⅓ cup pistachios, roughly chopped
- ½ cup mini chocolate chips
Instructions
- Cream butter and sugar until fluffy.
- Mix in egg, ricotta, vanilla, cinnamon, nutmeg, and orange zest.
- In a separate bowl, whisk flour, baking soda, baking powder.
- Stir dry ingredients into wet until just combined. Add pistachios and chips.
- Cover and chill dough for 30–60 minutes.
- Preheat oven to 325°F (165°C), scoop dough onto lined sheets.
- Bake for 12 minutes until edges are golden. Cool, then dust with powdered sugar or drizzle with chocolate.
Notes
Drain ricotta before using for best cookie texture. Dough is sticky—chill well before shaping. Store cookies airtight; dust with sugar just before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian