Cannoli Cookies ___

Cannoli Cookies


For the Cookies:

  • 1 cup unsalted pistachios
  • 2 cups all purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1.25 teaspoons ground cinnamon
  • 1 orange, zest only
  • 1 large egg, room temperature
  • 8 ounces whole milk ricotta, room temperature
  • 1 cup mini semisweet chocolate chips

For the Glaze:

  • 2 cups confectioners sugar
  • 3 tablespoons milk, plus more if needed
  • 0.25 teaspoon vanilla extract

For the Decorating:

  • crushed pistachios and candied cherries to decorate


To make the Cookies:

  1. Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds. Transfer to a bowl and set aside.
  2. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In a mixing bowl whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter, vanilla, cinnamon and zest. Beat on medium-high speed until fluffy, about 5 minutes.
  5. Beat in the egg and the ricotta.
  6. Add in the dry ingredients little by little until a dough forms. Mix in the pistachios and chocolate chips.
  7. Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet. Bake for 10-12 minutes. The bottoms of the cookies should slightly brown. Cool completely before glazing.

To make the Glaze:

  1. In a bowl mix together the confectioners sugar, vanilla and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon over the cookies and decorate with chopped pistachios and candied cherries.