A cozy twist on a classic Italian favorite, these soft, ricotta-filled cookies with pistachios and chocolate chips combine creamy richness and nutty crunch in every bite. This batch makes about 12 cookies and takes roughly 45 minutes total from start to finish (including resting time).
Why You’ll Love These Cookies
They combine a creamy, tangy ricotta filling with sweet chocolate and crunchy pistachios. Vanilla and lemon scents fill your kitchen while they bake. The recipe is easy to follow, and you can personalize it with your favorite fillings and toppings. They’re perfect for gatherings or quiet coffee breaks.
Ingredients
- 1 cup (240 ml) all-purpose flour, finely sifted
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) ricotta cheese, well drained, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (finely grated)
- ½ cup (75 g) mini chocolate chips
- ½ cup (75 g) chopped pistachios
- Powdered sugar (for dusting at the end)
Tip: Make sure ricotta is drained well so the cookies don’t become soggy.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour and granulated sugar until evenly mixed.
- In a separate bowl, stir together the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and creamy.
- Gradually add the flour-sugar mixture to the ricotta mixture, stirring gently until a soft dough forms. Avoid overmixing.
- Cover the dough with plastic wrap or a clean towel, and let it rest at room temperature for 30 minutes. This rest helps the dough become more tender.
- Lightly dust your work surface with flour. Unwrap the dough and roll it out to about ¼ inch (6 mm) thickness.
- Using a sharp knife or pizza cutter, cut the dough into rectangles about 2 × 3 inches (5 × 7.5 cm). Gather any scraps and re-roll to cut more rectangles.
- In a small bowl, combine the mini chocolate chips and chopped pistachios (reserve a small handful of pistachios for topping if you like).
- Place a spoonful of the chocolate-pistachio mixture in the center of each rectangle. Fold the dough over the filling to form a pocket, then firmly pinch the edges to seal.
- Place the filled cookies on the lined baking sheet, leaving a little space between each.
- Bake in the preheated oven for 15–18 minutes, or until the cookies are golden brown at the edges. Watch carefully toward the end to avoid overbaking.
- Remove from the oven. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar. If you saved some chopped pistachios, sprinkle them on top for extra crunch and color.
Serving
To serve, arrange the cookies on a platter. They pair beautifully with a cup of espresso or a glass of dessert grape juice. To store, keep them in an airtight container at room temperature for up to three days. If stacking, place parchment paper between layers. You can also freeze them for up to a month, just thaw and dust with powdered sugar before serving.
Nutrition
Each Cannoli Cookie contains approximately 400 calories, 15 grams of total fat, 5 grams of saturated fat, 50 grams of carbohydrates, 2 grams of fiber, 7 grams of protein, and 70 milligrams of sodium. These values are approximate and may vary depending on specific ingredients used.
Simple Tweaks & Ideas
Swap the chocolate chips for dried cranberries or orange peel. Use a mix of ricotta and mascarpone for a richer filling. Try hazelnuts or walnuts in place of pistachios. Drizzle melted chocolate or caramel over the top for a fancier finish.
Enjoy every bite and maybe make it your new baking tradition.
