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Clean recipe · delish.com

Cannoli Cookies

Mamma mia, these are delicious.

Original recipe: delish.com

Yield:
25 servings
Prep:
10 min
Cook:
0 sec
Total:
3 hr 10 min
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Ingredients

  1. 2 1/2 c. (300 g.) all-purpose flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1 1/4 c. (250 g.) granulated sugar
  5. 1 c. (2 sticks) unsalted butter, room temperature
  6. 1 medium orange, zested
  7. 2 large eggs
  8. 1 c. (230 g.) ricotta
  9. 1/2 tsp. kosher salt
  10. 1/2 tsp. pure vanilla extract
  11. 1/2 c. (60 g.) shelled unsalted pistachios, chopped
  12. 2 c. (285 g.) mini chocolate chips, divided, from 1 (10-oz.) bag

Instructions

  1. In a medium bowl, whisk flour, baking powder, and baking soda. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and orange zest until fluffy and paler in color, about 3 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, ricotta, salt, and vanilla. Mix on medium speed until combined, about 30 seconds. Add dry ingredients and mix on medium speed until a dough forms, about 30 seconds. Reduce mixer speed to low and mix in pistachios and 1 cup chips until incorporated, about 30 seconds. Refrigerate dough at least 1 hour or up to 12.
  2. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Roll 2 heaping tablespoons (35 g.) dough into balls and arrange on prepared pans, spacing 2" apart. Refrigerate remaining dough.
  3. Bake, rotating pans front to back halfway through, until cookies are puffed and slightly golden brown on edges, 12 to 14 minutes. Let cool on pan 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely, about 1 hour. Repeat with remaining dough.
  4. In a small heatproof bowl, microwave remaining 1 cup chips in 30-second intervals, stirring in between, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled cookies. Refrigerate until set, 15 to 20 minutes.