Description
These Cannoli Sandwich Cookies combine the crisp texture of perfectly baked cookies with a creamy, orange-zested ricotta filling, offering a delightful twist on traditional cannoli flavors in a convenient sandwich cookie form.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and place a rack in the center. Line three baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure a uniform distribution of leavening agents.
- Mix Wet Ingredients: In another medium bowl, whisk the extra-virgin olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until well combined, creating a smooth mixture.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing with a flexible spatula until a homogeneous, soft dough forms.
- Portion Cookies: Use a level teaspoon scoop to portion out 12 equal scoops of dough per baking sheet, spacing them evenly. If you have only one sheet, bake in batches, covering the remaining dough until ready.
- Bake Cookies: Bake each sheet one at a time for 11 to 14 minutes until golden brown and edges are set. Cookies will puff slightly then flatten. Remove from oven and let cool on the pan.
- Prepare Filling: Using a stand mixer with a flat beater or hand mixer, beat the ricotta cheese and unsalted butter until light and fully combined, about 1 minute on medium speed. Scrape down the bowl.
- Add Flavorings to Filling: Mix in orange zest, vanilla extract, and salt until incorporated. Then, add half of the confectioners’ sugar, mixing on low speed. Scrape the bowl, add the rest of the sugar, and beat until firm yet spreadable. Add 1 to 2 teaspoons of water if the filling is too thick.
- Assemble Cookies: Once cooled, flip half the cookies bottom-side up. Spread about one tablespoon (27g) of the ricotta filling on each, then top with remaining cookies, pressing flat sides into the filling to form sandwiches.
- Garnish: Roll the cookie edges in finely chopped pistachios or mini chocolate chips, pressing gently so they stick to the exposed filling edges.
- Chill to Set: Refrigerate the assembled cookies for at least 30 minutes or up to overnight to allow the filling to set properly.
- Storage: Store leftover cannoli sandwich cookies in an airtight container in the refrigerator for up to 3 days before the texture softens. For longer storage, keep cookies and filling separate; unfilled cookies last up to 10 days at room temperature, filling lasts one week refrigerated.
Notes
- Be sure to sift confectioners’ sugar if it is lumpy for a smooth filling texture.
- If you don’t have a stand mixer, an electric hand mixer works well for the filling.
- Adjust orange zest quantity based on your preference for a more or less pronounced citrus flavor.
- Extra-virgin olive oil contributes to a tender yet flavorful cookie; do not substitute with vegetable oil for best results.
- Resting dough for batches ensures cookies maintain shape and texture during baking.
- Rolling cookie edges in nuts or chocolate chips adds both texture and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli, sandwich cookies, ricotta filling, orange zest, Italian dessert, baked cookies, homemade cookies
