Description
Crispy, buttery cookies filled with a sweet ricotta cream, capturing the classic cannoli flavor in a bite-sized treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
- Zest of 1 orange (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and granulated sugar until light and fluffy, then mix in vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder, then gradually add to the butter mixture until a dough forms.
- Roll dough into small balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 12–14 minutes, or until the edges are lightly golden. Allow to cool completely.
- In a bowl, combine ricotta cheese, powdered sugar, cinnamon, mini chocolate chips, and orange zest until smooth.
- Slice each cookie horizontally and fill with ricotta mixture, or use a piping bag to sandwich the cream between two cookies.
- Chill for 30 minutes before serving to allow the filling to set.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For extra flair, sprinkle with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian