Ingredients
Instructions
- Drain Ricotta: Place ricotta in a fine mesh strainer or wrap in cheesecloth. Let drain for at least 30 minutes to remove excess liquid. (This step prevents soggy dough.)
- Preheat Oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Dough
- Cream together butter, ricotta, and sugar until light and fluffy (2–3 minutes).
- Beat in egg, vanilla, and almond extract.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Stir in mini chocolate chips and chopped pistachios.
- Cover and chill dough for at least 20 minutes.(This helps the cookies hold their shape while baking.)
Bake
- Drop rounded tablespoonfuls of dough onto prepared baking sheets (space ~2 inches apart).
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let cool on pan for 5 minutes, then transfer to a wire rack.
Chocolate Drizzle
- Melt chocolate chips and oil together in the microwave (in 20-second bursts, stirring between).
- Using a spoon or piping bag, drizzle melted chocolate over completely cooled cookies.
- Optional Garnish:While drizzle is still wet, sprinkle extra chopped pistachios on top.Once chocolate sets, lightly dust with powdered sugar.
Notes
Use Full-Fat Ricotta: For the best flavor and texture, go with full-fat ricotta. Drain it well before using—excess moisture can make your dough too wet and affect the cookie’s structure.
Don’t Skip the Citrus Zest: A little orange or lemon zest really lifts the flavor and gives the cookies that classic cannoli brightness. It’s a small touch with a big payoff.
Mini Chocolate Chips Work Best: Use mini chocolate chips for better distribution in the dough. Regular-sized chips can overpower the soft cookie texture.
Add a Crunch: Chopped pistachios (or even toasted almonds) can add a beautiful crunch and nod to traditional cannoli toppings. You can mix them into the dough or sprinkle them on top before baking.
Chill the Dough (Optional): But If your dough feels sticky, chill it for 20–30 minutes. This helps the cookies hold their shape better while baking.
Don’t Overbake: These cookies are meant to be soft and tender, not crispy. Bake just until the edges are lightly golden. They’ll continue to set as they cool.
Add a small amount of neutral oil: (like vegetable or coconut oil) to the chocolate for a smoother drizzle and better shine. Let cookies cool completely before drizzling to prevent chocolate from melting or running. Use a Spoon or Zip Bag: You can drizzle chocolate using a fork or spoon for a rustic look or a piping bag or small zip-top bag with a snipped corner for neater lines.
Estimated nutrition breakdown for Italian Cannoli Cookies based on a typical homemade recipe with ricotta, butter, sugar, flour, and mini chocolate chips.
Serving size: 1 cookie (about 45–50 g)
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
**Includes natural sugars from ricotta and added sugars from sweeteners and chocolate chips Most calories come from butter, ricotta cheese, sugar, and chocolate chips. The saturated fat is primarily from the butter and ricotta, while the sugars come from both the cookie dough and the chocolate chips.
Serving size: 1 cookie (about 45–50 g)
Nutrition Facts (Estimated)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 180 | — |
| Total Fat | 8 g | 10% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 30 mg | 10% |
| Sodium | 85 mg | 4% |
| Total Carbohydrates | 24 g | 9% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars** | 14 g | — |
| Added Sugars | 11 g | 22% |
| Protein | 3 g | 6% |
| Calcium | 40 mg | 4% |
| Iron | 1 mg | 6% |
| Potassium | 70 mg | 2% |
**Includes natural sugars from ricotta and added sugars from sweeteners and chocolate chips Most calories come from butter, ricotta cheese, sugar, and chocolate chips. The saturated fat is primarily from the butter and ricotta, while the sugars come from both the cookie dough and the chocolate chips.