Growing up in an Italian-American family, the aroma of freshly baked Italian Cannoli Cookies was a familiar and cherished scent that would waft through our home. Whenever my nonna (grandmother) would make her famous recipe, it was like a little piece of Sicily had found its way right to our kitchen. The delicate, crisp shells enveloping the creamy, sweetened ricotta filling – it was a flavor explosion that never failed to delight our senses.
I can still picture myself as a child, eagerly waiting by the oven, my mouth watering in anticipation. The moment nonna would pull the golden-brown cookies out, I’d be the first one to snatch one up, savoring every bite. There was just something so special about those Italian Cannoli Cookies – the perfect balance of textures, the hint of citrus and vanilla, the powdered sugar dusting that would melt on my tongue. They were a taste of my heritage, a connection to my family’s roots, and a comforting reminder of the love and tradition that went into every single one.
Now, as an adult, I’ve perfected nonna’s recipe and made it my own. And let me tell you, this Italian Cannoli Cookies recipe is going to become your new go-to. It’s the kind of treat that will have your family and friends raving, begging you to make batch after batch.
Table of Contents
Why This Italian Cannoli Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Italian Cannoli Cookies
The secret to these Italian Cannoli Cookies lies in the perfect balance of flavors and textures. The crisp, golden-brown shells are made with a flaky, buttery dough that shatters delightfully with each bite. But it’s the creamy, sweet ricotta filling that truly sets these cookies apart. By whipping the ricotta with just the right amount of sugar, vanilla, and a touch of citrus zest, you end up with a filling that’s light, airy, and bursting with flavor.
Essential Ingredients You’ll Need
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg, beaten
- 1 tablespoon cold water
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- Vegetable oil for frying
- Powdered sugar for dusting
Step-by-Step Italian Cannoli Cookies Instructions
Preparing Your Italian Cannoli Cookies
Crafting these Italian Cannoli Cookies is a labor of love, but the end result is so worth it. The process involves making the dough, shaping the shells, and preparing the creamy ricotta filling. With a little bit of patience and attention to detail, you’ll be rewarded with a batch of cookies that will have everyone reaching for seconds (or thirds!). Let’s dive in and get started.
1- In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2- Add the egg yolks and a splash of cold water, then knead the dough until it comes together into a smooth ball. Cover and chill the dough for at least 30 minutes.
3- While the dough is resting, make the ricotta filling. In a medium bowl, beat the ricotta, powdered sugar, vanilla, and lemon zest until light and fluffy.
4- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles.
5- Wrap the dough circles around lightly greased cannoli tubes, sealing the edges with a bit of water. Carefully transfer the shells to a parchment-lined baking sheet.
6- Bake the shells for 12-15 minutes, until golden brown. Remove from the oven and let cool completely before carefully removing the tubes. Pipe or spoon the ricotta filling into the cooled shells and dust with powdered sugar.
Pro Tips for Success
The key to perfect Italian Cannoli Cookies is all in the technique. Be sure to chill the dough thoroughly before rolling and shaping to ensure a flaky, crisp shell. When piping the filling, use a star-tipped piping bag for a beautiful, professional-looking presentation. And don’t be afraid to experiment with different flavors – try adding a touch of cinnamon or chocolate to the filling for a fun twist.
Serving and Storing Your Italian Cannoli Cookies
Perfect Pairings for Italian Cannoli Cookies
These Italian Cannoli Cookies are the ultimate treat to enjoy with a strong espresso or a glass of sweet Marsala wine. Their light, airy texture and rich, creamy filling make them the perfect accompaniment to a cozy afternoon or an elegant dessert course. They’re also a fantastic addition to any Italian-themed gathering, from family gatherings to holiday celebrations.
Storage and Make-Ahead Tips
To keep your Italian Cannoli Cookies fresh and crisp, store them in an airtight container at room temperature for up to 3 days. Avoid refrigerating the filled cookies, as the moisture can cause the shells to soften. For best results, prepare the dough and filling in advance, then assemble and fill the cannoli just before serving. The unfilled shells can be stored in an airtight container for up to 1 week, and the ricotta filling can be made up to 3 days ahead of time.
Variations and Dietary Adaptations for Italian Cannoli Cookies
Creative Italian Cannoli Cookies Variations
While the classic Italian Cannoli Cookies are a true delight, don’t be afraid to experiment with different flavors and ingredients. Try swapping the lemon zest for orange or even a touch of cinnamon for a warm, autumnal twist. You can also play with the filling, incorporating chocolate chips, chopped nuts, or even a hint of espresso powder for a grown-up take on the classic.
Making Italian Cannoli Cookies Diet-Friendly
For those with dietary restrictions, you can easily adapt this Italian Cannoli Cookies recipe to suit your needs. To make them gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. For a vegan version, use dairy-free ricotta (such as almond or cashew-based) and replace the butter with a plant-based alternative. And for a low-carb twist, substitute the regular flour and sugar with almond flour and a keto-friendly sweetener.
Frequently Asked Questions
Q: Can I use store-bought ricotta for the filling?
A: Absolutely! While homemade ricotta is delicious, you can certainly use a high-quality store-bought version to save time. Just be sure to drain it well before using to achieve the perfect creamy texture.
Q: How do I prevent the cannoli shells from getting soggy?
A: The key to crisp, non-soggy shells is to fry or bake them until they’re completely golden brown and let them cool completely before filling. Avoid overfilling the shells, and be sure to use the ricotta filling within a few hours of assembly.
Q: Can I make the Italian Cannoli Cookies in advance?
A: Yes, you can! The unfilled shells can be stored in an airtight container for up to 1 week, and the ricotta filling can be made up to 3 days ahead of time. Just be sure to assemble and fill the cannoli right before serving for the best texture and flavor.
Q: How many Italian Cannoli Cookies does this recipe make?
A: This recipe yields approximately 20-24 Italian Cannoli Cookies, depending on the size of your cookie cutter. The recipe can easily be doubled or tripled to feed a crowd.
Q: What if my ricotta filling is too dry or too wet?
A: If the filling is too dry, simply add a tablespoon or two of heavy cream and beat until smooth and creamy. If it’s too wet, gradually add more powdered sugar until you reach the desired consistency.
Italian Cannoli Cookies
- Total Time: 40
- Yield: 20 cookies
Description
Indulge in the ultimate Italian Cannoli Cookies – a quick and easy recipe for a delicious, classic dessert. Enjoy the perfect balance of crisp shells and creamy filling in every bite.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 1 egg, beaten
– 1 tablespoon cold water
– 1 cup ricotta cheese
– 1/2 cup powdered sugar
– 1/2 cup mini chocolate chips
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions
1. – In a food processor, pulse the flour, granulated sugar, and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
2. – Add the beaten egg and cold water, and pulse until the dough starts to come together.
3. – Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap in plastic and refrigerate for 30 minutes.
4. – In a medium bowl, mix together the ricotta cheese and powdered sugar until well combined. Fold in the mini chocolate chips.
5. – Roll the dough out to 1/8-inch thickness on a lightly floured surface. Cut into 4-inch circles using a cookie cutter or biscuit cutter.
6. – In a heavy-bottomed pan or Dutch oven, heat 2-3 inches of vegetable oil to 375°F.
7. – Carefully place the dough circles into the hot oil and fry for 2-3 minutes per side, or until golden brown.
8. – Remove the fried shells from the oil and drain on a paper towel-lined plate.
9. – Pipe or spoon the ricotta filling into the center of each shell.
10. – Dust the filled cannoli cookies with powdered sugar before serving.
Notes
For a richer flavor, use a combination of chocolate chips and mini chocolate-coated candies in the filling. Store leftover cookies in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Conclusion
There’s no denying the sheer joy and nostalgia that comes with biting into a perfectly crafted Italian Cannoli Cookie. The flaky, golden-brown shell and the dreamy, creamy filling – it’s a flavor combination that’s truly out of this world. With this recipe, you can bring a little taste of Sicily right to your own kitchen, creating a dessert that will have your family and friends begging for more. So what are you waiting for? Grab your apron and let’s get baking!
