Holy Cannoli Cookies
Our
Twintastico revisits classic Italian cannoli. These cannoli cookies are a
delicious version of Italian pastry - without having to fry anything!
Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/2 teaspoon salt
- 1 teaspoon fresh orange zest
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 3/4 teaspoon ground cinnamon
- 1 cup chopped pistachios
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 1 teaspoon baking powder
- 1 10 ounce bag mini chocolate chips divided
Instructions
First, in a
large bowl, combine the butter and sugar with an electric mixer until light and
fluffy. Stir in eggs and ricotta until well blended, then stir in vanilla
extract, cinnamon and fresh orange zest.
Then mix the
baking powder, baking soda and salt until well blended. Stir in the flour. Stir
in 1 cup of chocolate chips and pistachios. Cover and refrigerate the dough for
at least one hour.
Preheat the
oven to 375 degrees F. Line the baking sheets with parchment paper or light
grease.
Using a
medium-sized spoon or cookie spoon, place about 1 1/2 tablespoons cookie dough
for each cookie, leaving about 2 inches between each cookie.
Bake cookies
at 375 degrees F for about 8-11 minutes or until golden brown around the edges.
Leave to cool slightly then go to the grills to cool completely.
Microwave
the remaining chocolate chips on maximum power in a small microwave-safe bowl
at 20 second intervals, stirring after each interval until melted and smooth.
Pour the melted chocolate into a small resealable bag, cut a corner lightly,
then drizzle with melted chocolate over the cookies. Let cool so that the
chocolate sets.
Happy
Cooking Time.
