Italian Cannoli Cookies
The holiday season is the perfect time to bring a little Italian sweetness to your kitchen, and these Italian cannoli cookies are just the treat to make that happen.
Equipment
- Mixing Bowls
- Rolling Pin
- Cannoli forms or metal tubes
- Deep-frying pan or pot
- Slotted spoon or tongs
- Cooling Rack
- Piping bag or zip-top bag
Ingredients
For the Cookie Shells
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter cold and cubed
- 1 large egg
- 1/4 cup Marsala wine or dry white wine
- Vegetable oil for frying
For the Cannoli Filling
- 2 cups ricotta cheese well-drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest optional but adds a lovely brightness
- 1/3 cup mini chocolate chips
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour, sugar, salt, and cinnamon.
- Add the cold, cubed butter and use a pastry cutter (or your fingers) to mix until the mixture resembles coarse crumbs.
- Whisk the egg and Marsala wine together in a small bowl, then pour into the flour mixture.
- Gently mix until a dough forms, being careful not to overwork it.
- Pro Tip: Wrap the dough in plastic wrap and chill for at least 30 minutes—it’s easier to roll out and prevents the shells from shrinking during frying.
Step 2: Roll and Shape the Shells
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8 inch thick.
- Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
- Wrap each circle around a cannoli form or metal tube, sealing the edges with a bit of water.
- Pro Tip: Make sure the edges are sealed well, or the shell may open during frying.
Step 3: Fry the Shells
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Carefully lower a few dough-wrapped forms into the hot oil, frying until golden brown (about 2–3 minutes).
- Remove with a slotted spoon and place on a cooling rack to drain excess oil. Let them cool completely before removing the metal forms.
- Pro Tip: Don’t overcrowd the pan; this keeps the oil temperature steady and ensures even cooking.
Step 4: Make the Filling
- In a medium bowl, combine the well-drained ricotta, powdered sugar, vanilla extract, and orange zest.
- Stir until smooth, then fold in the mini chocolate chips.
- Pro Tip: For extra creamy filling, beat with a hand mixer for 1–2 minutes.
Step 5: Assemble the Cannoli Cookies
- Transfer the filling into a piping bag or a zip-top bag with one corner snipped off.
- Gently pipe the filling into each cooled shell, filling from both ends until it’s slightly overflowing.
- Optional: Dust with powdered sugar or dip the ends in extra mini chocolate chips for a festive touch.
Notes
Nutritional Value (Per Cookie)
- Calories: 145
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 35mg
- Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 3g