Description
These Crunchy Italian Cannoli Cookies feature crisp, chocolate and cinnamon-infused shells fried to golden perfection and filled with a sweet, creamy ricotta filling studded with mini chocolate chips and optional candied orange peel. This classic Italian dessert is beautifully balanced with a hint of Marsala wine in the dough and aromatic vanilla and cinnamon in the filling, perfect for an authentic homemade treat.
Ingredients
Scale
Cannoli Shells:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, chilled and diced
- 1 large egg
- ¼ cup Marsala wine (or dry sherry)
- Vegetable oil for frying
Sweet Ricotta Filling:
- 1 ½ cups whole milk ricotta cheese, drained well
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- 2 tablespoons candied orange peel, finely diced (optional)
Instructions
- Prepare the Cannoli Shells: In a medium bowl, sift together the flour, sugar, cocoa powder, cinnamon, and salt. Add the chilled butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Mix Dough: In a small bowl, whisk together the egg and Marsala wine (or dry sherry). Gradually add this liquid to the flour mixture, stirring until a cohesive dough ball forms.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up for easier rolling.
- Roll and Cut: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or the rim of a glass.
- Form Shells: Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water to hold the shape.
- Fry the Shells: Heat vegetable oil in a deep pan to 350°F (175°C). Fry cannoli shells in batches for 2 to 3 minutes or until golden brown, turning as needed. Carefully remove with tongs and let them cool slightly before sliding the cannoli tubes out.
- Drain and Cool: Place fried shells on paper towels to drain excess oil and cool completely before filling.
- Prepare Ricotta Filling: Combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon in a mixing bowl. Stir until smooth and creamy.
- Add Mix-ins: Gently fold in mini chocolate chips and candied orange peel if using.
- Fill Cannoli Shells: Transfer the ricotta filling to a piping bag fitted with a large tip. Pipe the filling generously into each end of the cooled cannoli shells.
- Serve: Dust the assembled cannoli cookies with powdered sugar if desired and serve promptly for the best crunch.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- You can substitute Marsala wine with dry sherry or omit for a non-alcoholic option.
- Handling the cannoli shells gently preserves their delicate crisp texture.
- For best results, fill the cannoli just before serving to keep shells crunchy.
- Candied orange peel adds a fragrant citrus note but is optional.
