Description
Enjoy a festive Italian treat with these Holy Cannoli Cookies, a delightful blend of ricotta, cinnamon, and orange zest with mini chocolate chips and pistachios. These soft, puffy cookies are perfect for Christmas celebrations and are finished with a rich chocolate drizzle.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup chopped pistachios
Chocolate Drizzle
- 9 ounces mini chocolate chips (for melting and drizzling)
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. Then, mix in the eggs one at a time until combined. Add the ricotta cheese and mix thoroughly, followed by the vanilla extract, ground cinnamon, and fresh orange zest. Stir until all ingredients are well incorporated.
- Add dry ingredients: Sift in baking powder, baking soda, and salt, mixing gently to combine. Gradually add the all-purpose flour and mix until a dough forms. Fold in 1 cup of mini chocolate chips and the chopped pistachios evenly throughout the dough. Cover the bowl and refrigerate the dough for at least one hour to chill thoroughly.
- Preheat and prepare baking sheets: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Shape and bake cookies: Using a medium cookie scoop or spoon, drop approximately 1 1/2 tablespoons of chilled cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 11 minutes or until the edges turn golden brown.
- Cool cookies: Remove the cookies from the oven and allow them to cool slightly on the baking sheets. Transfer them onto wire racks to cool completely.
- Melt chocolate for drizzle: Place the remaining 9 ounces of mini chocolate chips in a small microwave-safe bowl. Microwave on high in 20-second intervals, stirring thoroughly after each interval until the chocolate is fully melted and smooth.
- Decorate cookies: Spoon the melted chocolate into a small resealable bag and snip off a small corner to create a piping bag. Drizzle the melted chocolate over the cooled cookies in a decorative pattern. Let the chocolate set before serving.
Notes
- Some brands of chocolate chips melt better than others for drizzling. Semisweet or dark chocolate bars can be used instead of chips for a smoother drizzle.
- These cookies do not need refrigeration after baking; store them in an airtight container or bag to maintain freshness.
- The orange zest flavor can be adjusted or omitted according to your taste preference as it can be polarizing.
- For thick and puffy cookies, ensure the dough is thoroughly chilled and use high-quality parchment paper and baking sheets.
- Feel free to substitute the mini chocolate chips and pistachios with other favorite baking chips and nuts.
- Almond extract or fiori di Sicilia can be used in place of or alongside vanilla extract for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
