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

Powdered sugar for dusting

Additional chopped pistachios for garnish

Instructions

Step 1: Drain ricotta cheese in a fine-mesh strainer set over a bowl for 30 minutes. Press gently with a spatula to remove excess moisture. For best results, line the strainer with cheesecloth or paper towels to wick away more liquid.

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

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

Step 4: Add eggs one at a time, beating well after each addition. Then mix in the drained ricotta, vanilla extract, and orange zest until just combined. The batter may look slightly curdled, which is normal.

Step 5: Add the dry flour mixture in three additions, mixing on low speed until just combined. Stop when a few streaks of flour remain to avoid over-mixing.

Step 6: Gently fold in mini chocolate chips and chopped pistachios with a spatula, reserving a small amount of each for topping the cookies later.

Step 7: Using a tablespoon or cookie scoop, drop dough onto parchment-lined baking sheets spaced about 2 inches apart. Press a few remaining chocolate chips and pistachios on top of each.

Step 8: Bake at 350°F (175°C) for 12-14 minutes, until edges are lightly golden but centers still look slightly underdone. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Step 9: Once completely cool, drizzle melted dark chocolate over the cookies using a fork for a decorative effect. Dust lightly with powdered sugar and garnish with extra chopped pistachios.

Tips & Variations

Drain ricotta well to prevent flat, spread-out cookies and ensure a tender but structured texture.

Use mini chocolate chips for even distribution throughout the dough, keeping every bite flavorful.

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

For a nut-free version, omit the pistachios or replace with crushed almonds or walnuts.

Bring eggs to room temperature by soaking in warm water for 5 minutes to help ingredients blend smoothly.

Storage

Store cooled cannoli cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. To enjoy after freezing, thaw at room temperature and optionally reheat briefly in a low oven to refresh texture. Avoid refrigerating as it can dry out the cookies.

FAQs

Why does the ricotta need to be drained?

Draining ricotta removes excess moisture that can cause the cookies to spread too much and lose their shape. Well-drained ricotta helps achieve the signature tender yet structured texture of cannoli cookies.

Can I make these cookies dairy-free?

You can try substituting the ricotta with a firm dairy-free alternative like almond or cashew ricotta, and use plant-based butter. However, texture and flavor may vary slightly from the traditional version.