These soft, Italian-inspired sandwich cookies create a perfect balance of flavors and textures. They feature citrus-infused ricotta dough and a luscious mascarpone filling, perfectly complemented by a crunchy coating of pistachios and chocolate chips. The soft, milky flavor of the BelGioioso® Ricotta con Latte® and light sweetness from the BelGioioso® Mascarpone make these Cannoli Cookie Sandwiches an irresistible treat.
Cannoli Cookie Sandwiches
Makes 9 sandwich cookies
Ingredients
Cookie Sandwiches
- â…“ cup (76 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (6 grams) orange zest
- 2 large egg yolks (37 grams)
- 1 large egg (50 grams)
- 2 teaspoons (8 grams) vanilla extract
- ½ cup (112 grams) BelGioioso® Ricotta con Latte Cheese, room temperature
- 2½ cups (313 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1 cup (227 grams) mini semisweet chocolate chips, divided
- ½ cup (57 grams) chopped toasted pistachio
Whipped Mascarpone Filling
- 12 ounces (340 grams) BelGioioso® Mascarpone Cheese, room temperature
- ⅔ cup (80 grams) confectioner’s sugar
- 2 teaspoons (2 grams) orange zest
- 2 teaspoons (12 grams) vanilla bean paste or (8 grams) vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) cold heavy whipping cream
Instructions
Cannoli Cookie Sandwiches
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in egg yolks, egg, and vanilla; scrape sides of bowl, and add ricotta, beating until combined.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be sticky.) Fold in ½ cup (113 grams) chocolate chips. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- Using a 2-tablespoon spring-loaded scoop, scoop dough (about 41 grams each), and roll into balls. (If dough is sticky, you can dampen your hands with water to roll into balls.) Place 2 inches apart on prepared pans. Flatten into 2¼-inch rounds with the palm of your hand.
- Bake, one pan at a time, until cookies are set but not browned, 14 to 16 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a medium bowl, combine pistachios and remaining ½ cup (113 grams) chocolate chips.
- Using a 2-tablespoon spring-loaded scoop, scoop Whipped Mascarpone Filling (about 38 grams each) onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Roll sides of filled cookies in pistachio mixture. Refrigerate for 1 to 2 hours before serving. Refrigerate in airtight container for up to 3 days.
Whipped Mascarpone Filling
- In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, orange zest, vanilla, and salt at low speed until well combined, about 30 seconds; scrape sides of bowl. With mixer on low speed, add cold cream in a slow, steady stream. Increase mixer speed to high, and beat until thick, about 1 minute. Use immediately.
Tried this recipe?Let us know how it was!
The cookies turned out soft and delicious. I am having trouble with the filling, it is way too thin.
Hi Anna,
The problem could be that the mascarpone was too soft. Next time, pop it in the fridge and try mixing again. Happy baking!