Description
This Halloween Cannoli Dip with spooky bloody lace cookies is a hauntingly delicious treat for your next Halloween party!
Ingredients
Scale
“Bloody” Lace Cookies Ingredients:
- 3/4 cup blanched slivered almonds
- 3.5 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 1.5 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- Red food coloring
Cannoli Dip Ingredients:
- 1.5 cups whole milk ricotta
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 package vanilla or French vanilla pudding mix
- 1/2 cup mini semi-sweet chocolate chips
- Candy eyeballs and extra chips for garnish (optional)
Instructions
- Make the lace cookie batter: In a food processor, pulse the almonds until finely ground. In a saucepan, combine butter, sugar, cream, corn syrup, and salt over medium heat until melted and bubbling. Remove from heat and stir in flour, ground almonds, vanilla, cinnamon, and a few drops of red food coloring.
- Bake the cookies: Preheat oven to 350°F. Drop teaspoon-sized portions onto a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 6–8 minutes until lacy and golden. Let cool completely before removing.
- Make the cannoli dip: In a mixing bowl, beat ricotta and softened cream cheese until smooth. Add dry pudding mix and whip until fully incorporated. In a separate bowl, whip heavy cream until soft peaks form. Fold into the ricotta mixture. Stir in mini chocolate chips.
- Assemble: Spoon dip into a serving bowl. Garnish with extra mini chips and candy eyeballs. Serve with bloody lace cookies for dipping.
Notes
Ricotta should be drained for a few hours if it’s very wet.
Lace cookies will spread a lot; don’t overcrowd the pan.
Let lace cookies cool completely before handling—they harden as they cool.