Cannoli Cookies

Infused with traditional cannoli flavours, these soft cakey cookies are a delicious treat to serve with coffee or tea.

  • Prep time: 20 min
  • Makes: about 30 cookies
  • Cook time: 9-11 min

Nutritional Information

1 cookie

  • Calories 200
  • Potassium* 125 mg
  • Saturated Fat 6 g
  • Fat 12 g
  • Cholesterol 35 mg
  • Carbohydrates 22 g
  • Fibres 1 g
  • Sugars 13 g
  • Protein 4 g
  • Sodium 100 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 cup / 250 ml
softened unsalted butter
1 1/4 cup / 310 ml
granulated sugar
1 cup / 250 ml
whole milk smooth ricotta cheese
1/2 cup / 125 g
Egg Creations Whole Eggs Original, well shaken
2 tsp / 10 ml
vanilla extract
2 tsp / 10 ml
finely grated orange zest (optional)
2 1/2 cup / 625 ml
all-purpose flour
2 tsp / 10 ml
baking powder
1/2 tsp / 2 ml
each baking soda and salt
1 cup / 250 ml
mini chocolate chips
1/2 cup / 125 ml
chopped unsalted dry-roasted pistachios (see tip)
---------------
Garnish:
1/2 cup / 125 ml
mini chocolate chips
2 tsp / 10 ml
canola oil
Additional chopped pistachios (optional)

Directions

  1. Beat butter and sugar in a large mixing bowl until fluffy; scraping bowl as needed. Add ricotta, eggs, extract and orange zest (if using); beating on medium speed for 1 minute or until well combined.

  2. Blend flour with baking powder, baking soda and salt in a separate bowl; add to mixer and beat on low just until combined. Mix in chocolate chips and pistachios. Chill dough for 1 hour or until firm scoop easily.

  3. Preheat oven to 375°F (190°C).

  4. Use a medium cookie scoop (#40 or 2 tbsp/1 oz) to portion dough onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.

  5. Bake, in batches, for 9 to 11 minutes or until golden around the edges and top springs back when lightly touched. Cool completely on baking sheets.

  6. Garnish: Combine chocolate chips with oil in a microwave safe bowl; microwave on high for 1 minute. Stir until smooth. Drizzle or pipe over cookies. Sprinkle with pistachios (if using) while still wet and let stand until chocolate is set (or chill for 10 minutes).

Tips

  1. At least one hour of chill time is recommended.

  2. Pistachios can be omitted if concerned about nut allergies. Leave them out altogether or they can be replaced with other traditional cannoli flavours such as candied mixed peel or chopped maraschino cherries.

  3. Replace the Egg Creations! liquid eggs with 2 Burnbrae Farms or Naturegg large shell eggs if preferred.

  4. Once set, cookies can be layered between sheets of parchment paper in an airtight container and held at room temperature for up to 2 days or frozen for up to 2 months.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.

Classic Gingerbread Cookies

View recipe

Zucchini Chocolate Chip Cookies

View recipe
See all recipes