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Cannoli Sandwich Cookies Recipe

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★★★★★

4.9 from 139 reviews

These Cannoli Sandwich Cookies combine a tender, golden cookie with a luscious ricotta and butter filling, infused with orange zest and vanilla. Finished with a delightful coating of finely chopped pistachios or mini chocolate chips around the edges, these delicate treats capture the essence of classic cannoli in a convenient, sandwich-style cookie perfect for any occasion.

Ingredients

Scale

Cookies

  • 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon (7g) cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/3 cup (66g) extra-virgin olive oil
  • 1 large egg
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 3/4 cup (160g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • Zest of 1/4 to 1/2 an orange

Filling

  • 1/3 cup (75g) ricotta cheese, whole preferred
  • 3 tablespoons (42g) unsalted butter, room temperature
  • Zest of 1/4 to 1/2 an orange
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/8 teaspoon table salt
  • 3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
  • 1 to 2 teaspoons water, if needed
  • Pistachios or mini chocolate chips, finely chopped; as needed for garnish

Instructions

  1. Preheat oven: Set your oven to 350°F and position a rack in the center. Line three baking sheets with parchment paper to prepare for the cookie dough.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt. Set aside for later use.
  3. Combine wet ingredients: In another medium bowl, whisk together the extra-virgin olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until the mixture is well blended.
  4. Create dough: Add the dry mixture to the wet ingredients and fold them together gently with a flexible spatula until the dough forms a uniform, soft consistency.
  5. Portion dough: Using a level teaspoon scoop, place 12 evenly spaced scoops (about 12g each) onto each prepared baking sheet. If using one baking sheet, bake in batches allowing dough to rest covered at room temperature between batches.
  6. Bake cookies: Bake each batch for 11 to 14 minutes until the cookies turn golden brown with set edges. They will puff and then settle into flat disks. Cool the cookies on the baking sheets after removing from the oven.
  7. Prepare filling: In a stand mixer or using an electric hand mixer, beat the ricotta cheese and unsalted butter on medium speed until well blended and light in color, about 1 minute. Scrape down the sides of the bowl and add orange zest, vanilla extract, and salt; mix to combine.
  8. Incorporate sugar: Add half of the sifted confectioners’ sugar to the ricotta mixture and mix on low speed until combined. Scrape the bowl and then add the remaining sugar, mixing until the filling is firm yet spreadable. Add 1 to 2 teaspoons of water if the filling is too thick.
  9. Assemble cookies: Once cookies are cool, flip half over so the bottoms are facing up. Spread about a tablespoon (27g) of the filling onto these flipped cookies and top each with another cookie, pressing gently to sandwich.
  10. Garnish: Roll the sides of the filled cookies in finely chopped pistachios or mini chocolate chips, pressing gently so the garnish adheres to the exposed filling edges.
  11. Chill: Refrigerate the assembled sandwich cookies for at least 30 minutes or up to overnight to allow the filling to set properly.
  12. Storage: Store leftover filled cookies in an airtight container in the refrigerator for up to 3 days, after which they may soften. For longer storage, keep cookies and filling separate: unfilled cookies last up to 10 days at room temperature airtight, while filling lasts one week refrigerated airtight.

Notes

  • Use whole milk ricotta for a richer flavor and creamier filling.
  • If you don’t have orange zest, lemon zest can be substituted for a different citrus note.
  • Be careful not to overbake the cookies; they should be lightly golden and set on the edges but still tender inside.
  • Adjust water quantity in the filling gradually to achieve the perfect spreadable consistency.
  • For a nut-free version, omit pistachios and use mini chocolate chips for garnish only.

Keywords: cannoli cookies, ricotta filling, Italian dessert, sandwich cookies, olive oil cookies, orange zest, pistachio garnish

Find it online: https://topreci.com/cannoli-sandwich-cookies-recipe/