Pressure Cooker Delights: Your Go-To Guide for Tasty Italian Treats
These Cannoli Cookies deliver the signature Italian cannoli flavors—orange, cinnamon, and chocolate—in a soft, melt-in-your-mouth cookie. Perfect for coffee time, celebrations, and freezer-stash indulgence.
Equipment
- 1 Mixing bowl Medium and large
- 1 Electric mixer Hand or stand mixer
- 1 Baking sheet Lined with parchment
- 1 Wire rack For cooling
Ingredients
Main ingredients
- 2 cups All-purpose flour (250g)
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup White granulated sugar (200g)
- 1 Orange zest only
- 0.5 cup Unsalted butter Room temperature (115g)
- 1 Egg Room temperature
- 0.75 cup Whole milk ricotta cheese (170g)
- 1 tablespoon Sweet Marsala wine
- 0.5 cup Chopped chocolate or chocolate chips (60g)
- 2 tablespoons Powdered sugar for finishing
- 0.5 cup Chocolate chips for melting (60g)
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, rub sugar with orange zest until fragrant. Add butter and beat until light and fluffy (2-3 mins).
- Beat in egg until fully incorporated. Mix in ricotta and Marsala wine until smooth.
- Add dry ingredients gradually and mix just until flour disappears. Do not overmix.
- Stir in chocolate chips. Scoop dough using tablespoon or cookie scoop onto baking sheet, about 2 inches apart.
- Bake for 12–15 minutes until edges are golden and tops are set.
- Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Melt remaining chocolate chips and drizzle over cookies. Let set before storing.
- Dust cooled cookies with powdered sugar just before serving for best presentation.
Notes
Store in airtight container for up to 4 days or refrigerate for longer freshness. Freeze if needed and dust/decorate after thawing for best results.