Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

1 cup whole milk ricotta cheese

2 teaspoons vanilla extract

1 tablespoon orange zest

3/4 cup mini chocolate chips

1/2 cup shelled pistachios, chopped

1/2 cup dark chocolate, melted (for finishing)

Powdered sugar for dusting

Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese in a fine-mesh strainer set over a bowl for 30 minutes to remove excess moisture. Press gently with a spatula to extract liquid. For best results, line the strainer with cheesecloth or paper towels. The ricotta should be thick and paste-like after draining.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.

Step 3: Beat the softened butter and granulated sugar together for 3-4 minutes until light and fluffy. Scrape down the bowl sides as needed to ensure even mixing.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the drained ricotta cheese, vanilla extract, and orange zest until just combined. The batter may look slightly curdled at this stage.

Step 5: Add the flour mixture to the wet ingredients in three additions, mixing on low speed and stopping when just combined. A few streaks of flour can remain.

Step 6: Gently fold in the mini chocolate chips and chopped pistachios with a spatula. Reserve some to press onto the tops of the cookies before baking for garnish.

Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Press a few reserved chocolate chips and pistachios onto the tops. Bake in a preheated 350°F oven for 12-14 minutes until edges are lightly golden. The centers should still look slightly underdone.

Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Drizzle the cooled cookies with melted dark chocolate using a fork for a decorative effect, then dust with powdered sugar and garnish with extra pistachios.

Tips & Variations

Drain ricotta well to prevent cookies from spreading too much and losing shape.

Use mini chocolate chips for better distribution and texture.

For extra tenderness, sift the flour before measuring and mixing.

Try substituting orange zest with lemon zest for a different citrus twist.

Press some reserved mix-ins onto the cookie tops for a professional look.

Storage

Store cannoli cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in a low oven or microwave just until warmed to soften slightly before serving. Avoid storing drizzled chocolate on warm cookies to prevent melting.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While whole milk ricotta provides the best texture and richness, part-skim ricotta can be used but may result in slightly drier cookies. Ensure you drain it well to achieve the proper consistency.

Why do my cannoli cookies spread too much during baking?

This is usually caused by excess moisture in the ricotta or over-measuring flour. Make sure to drain the ricotta thoroughly and measure flour accurately. Also, do not over-mix the dough to maintain the ideal texture.