Cannoli Cookie Recipe
Indulge in the delightful flavors of Sicily with these homemade cannoli cookies. With a crispy shell and creamy ricotta filling, these cookies offer a unique twist on the traditional cannoli, perfect for any occasion.
Ingredients
- Basic Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 teaspoon baking powder
- Special Italian Ingredients:
- Fresh ricotta cheese for the filling
- Sicilian chocolate optional
- Pistachios optional
- Italian vanilla extract
Instructions
- Preparing the Dough:
- In a large bowl, mix 2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/2 teaspoon of baking powder.
- Add 1/2 cup of softened unsalted butter and blend until the mixture resembles coarse crumbs.
- Gradually stir in cold water (a few tablespoons) until the dough comes together.
- Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Baking the Cookies:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter to create shapes.
- Place the cut dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are slightly golden.
- Allow the cookies to cool completely on a wire rack.
- Filling and Decorating:
- Prepare your filling with fresh ricotta cheese, optional Sicilian chocolate, and pistachios.
- Fill a piping bag with your chosen filling and gently pipe it onto the cooled cookies.
- Decorate with powdered sugar or a sprinkle of pistachios.
Notes
Dough Consistency: The dough should be firm but pliable. Adjust with small amounts of flour or water as needed.
Ricotta Filling Texture: Drain your ricotta well to prevent a watery filling.
Storage: Store in an airtight container to keep the cookies fresh and crisp.
Ricotta Filling Texture: Drain your ricotta well to prevent a watery filling.
Storage: Store in an airtight container to keep the cookies fresh and crisp.