Cannoli Cookie Sandwiches

Cannoli Cookies: A Sweet Treat for an Autumn Morning

As the crisp air of October settles in, what better way to enjoy a cozy morning than with a batch of cannoli cookies? These delightful treats, inspired by the traditional Italian cannoli, offer a scrumptious twist that’s bound to become a household favorite. Pair them with a warm cup of coffee or share them at seasonal gatherings for a sweet treat that embodies comfort in every bite.

Why You’ll Love This Recipe

These cannoli cookies are a fusion of delightful flavors and appealing textures. The combination of creamy ricotta, rich chocolate chips, and the nutty crunch of pistachios, all brightened by a hint of orange zest, makes them irresistible. They’re easy to make, perfect for baking beginners, and loved by both kids and adults alike. They’re the essence of fall baking, promoting warmth and indulgence.

Ingredients

– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– 2 ¾ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup mini chocolate chips
– ¾ cup ricotta cheese
– ½ cup powdered sugar
– 1 teaspoon ground cinnamon
– 1 cup chopped pistachios
– Zest of 1 orange

Necessary Tools

– Mixing bowls
– Electric mixer
– Whisk
– Baking sheets
– Parchment paper
– Wire rack
– Spoon or piping bag

Ingredient Swaps and Additions

Feel free to experiment with different nuts like almonds or walnuts for a unique twist. You can add a splash of orange liqueur to the filling for an adult-friendly version or swap mini chocolate chips with dark chocolate chunks for a richer taste.

See also Cannoli Cake

Step-by-Step Instructions

1. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until combined.
4. Fold in the mini chocolate chips, then cover and chill the dough for 30 minutes.
5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Meanwhile, prepare the filling by combining ricotta cheese, powdered sugar, ground cinnamon, chopped pistachios, and orange zest in a bowl until smooth.
9. Once the cookies are completely cool, spoon or pipe a generous amount of filling onto the flat side of a cookie and sandwich it with another.
10. Refrigerate the assembled cookies for at least 30 minutes before serving to allow the flavors to meld and the filling to set.

Serving Suggestions

These cookies pair perfectly with a late-morning cappuccino or a glass of mulled cider, enhancing the seasonal flavors. Serve them alongside fresh fruit for an afternoon tea, or arrange them on a dessert platter for after-dinner enjoyment.

Pro Tips for Success

Ensure the dough is properly chilled to prevent spreading. Use high-quality ricotta for a creamy filling and let the cookies sit at room temperature before serving for the best texture.

Cannoli Cookie Sandwiches

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