Description
These decadent Cannoli Sandwich Cookies are a delightful twist on the classic Italian dessert. Featuring tender, golden olive oil cookies sandwiched with a luscious orange-zested ricotta and butter filling, and finished with a coating of finely chopped pistachios or mini chocolate chips, these treats are perfect for any occasion. The combination of bright citrus zest and creamy sweetness creates a refreshing and indulgent flavor profile that pairs perfectly with the light crunch of the cookie.
Ingredients
Scale
Cookie Ingredients
- 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (7g) cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/3 cup (66g) extra-virgin olive oil
- 1 large egg
- 1 teaspoon King Arthur Pure Vanilla Extract
- 3/4 cup (160g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- Zest of 1/4 to 1/2 an orange
Filling Ingredients
- 1/3 cup (75g) ricotta cheese, whole milk preferred
- 3 tablespoons (42g) unsalted butter, room temperature
- Zest of 1/4 to 1/2 an orange
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
- 1 to 2 teaspoons water, if needed
Garnish
- Pistachios or mini chocolate chips, finely chopped; as needed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the center. Line three baking sheets with parchment paper to prepare for baking.
- Mix dry ingredients for cookies: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Combine wet ingredients: In another medium bowl, whisk together the olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until the mixture is smooth and well blended.
- Create the cookie dough: Add the dry ingredients into the wet mixture and fold gently with a flexible spatula until just combined into a soft dough.
- Portion the dough: Using a level teaspoon scoop, portion the dough into 12 even scoops (approximately 12g each) on each prepared baking sheet, spacing them evenly. If limited to one baking tray, bake in batches, covering remaining dough at room temperature.
- Bake the cookies: Bake each sheet for 11 to 14 minutes until cookies are golden brown all over and edges are set. Cookies will puff slightly then settle into flat disks. Cool the cookies on the baking sheets.
- Prepare the filling: In a stand mixer bowl fitted with a flat beater, or using an electric hand mixer, beat the ricotta cheese and room-temperature butter on medium speed until light and fully blended, about 1 minute. Scrape down the sides.
- Add flavorings and sugar: Mix in the orange zest, vanilla extract, and salt. Gradually add half the confectioners’ sugar and mix on low, then add the remaining sugar and mix until filling is firm and spreadable. If too thick, add 1 to 2 teaspoons of water to reach desired consistency.
- Assemble the cookies: Once cooled, flip half of the cookies over so their bottoms face up. Using a tablespoon scoop, dollop a generous portion (~27g) of filling onto each flipped cookie. Top with remaining cookies, pressing flat sides together to form sandwiches.
- Garnish the edges: Pour finely chopped pistachios or mini chocolate chips into a shallow bowl. Carefully roll the cookie edges in the garnish to coat the exposed filling, pressing gently to adhere.
- Chill to set: Place the assembled cookies in the refrigerator and chill for at least 30 minutes or up to overnight to allow the filling to firm.
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days before softening occurs. For longer storage, keep cookies and filling separate; unfilled cookies last up to 10 days at room temperature, and filling lasts about 1 week refrigerated.
Notes
- For best flavor, use whole milk ricotta cheese for the filling for a rich, creamy texture.
- If needed, sift confectioners’ sugar to avoid lumps in the filling.
- The orange zest adds a fresh citrus aroma and flavor; adjust quantity based on preference.
- Allow dough to rest covered if baking cookies in batches to prevent drying out.
- Roll garnishes gently to avoid crushing the cookies or displacing filling.
- These cookies are best enjoyed chilled as the filling firms and cookies hold together well.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch, total approximately 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Cannoli, Sandwich Cookies, Ricotta Filling, Italian Dessert, Olive Oil Cookies, Orange Zest, Pistachio Cookies
