Italian Cannoli‑Inspired Thumbprint Cookies
Introduction
Cannoli are one of Italy’s most beloved desserts, known for their crisp pastry shells filled with sweet ricotta cream and chocolate chips. These Cannoli‑Inspired Thumbprint Cookies capture the essence of that classic treat in a simpler, bite‑sized form. Buttery almond‑scented cookies serve as the “shell,” while creamy ricotta filling with mini chocolate chips mimics the traditional cannoli cream.
They’re elegant enough for holidays and parties, yet easy enough to whip up on a cozy weekend afternoon. If you love Italian pastries but want something more approachable, this recipe is the perfect blend of tradition and convenience.
Why You’ll Love This Recipe
Cannoli flavor without the fuss: No frying required—just bake and fill.
Buttery almond dough: Soft, tender cookies with a hint of almond.
Creamy ricotta filling: Light, sweet, and studded with chocolate chips.
Crowd‑pleaser: Perfect for cookie trays, tea parties, or gifting.
Ingredients
For the Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 cups all‑purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon almond extract
For the Filling
3/4 cup ricotta cheese (drain excess liquid for best texture)
2 tablespoons powdered sugar
Handful of mini chocolate chips
Step‑by‑Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Make the Dough
Cream butter and sugar until light and fluffy.
Beat in egg and almond extract.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture until a soft dough forms.
Step 3: Shape the Cookies
Roll dough into 1‑inch balls.
Place on prepared baking sheets, 2 inches apart.
Press thumb or spoon into center to create indentations.
Step 4: Bake
Bake 10–12 minutes, until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Step 5: Prepare the Filling
Mix ricotta and powdered sugar until smooth.
Fold in mini chocolate chips.
Step 6: Assemble
Spoon ricotta filling into cooled cookies.
Garnish with extra chocolate chips or a dusting of powdered sugar.
Baking Tips
Drain ricotta overnight in the fridge for a thicker filling.
Chill dough for 20 minutes if it feels sticky.
Use almond extract for authentic flavor, but vanilla works too.
Fill cookies just before serving for freshest taste.
Variations
Pistachio Cannoli Cookies: Add chopped pistachios to filling.
Orange Zest Twist: Mix zest into dough for citrus notes.
Chocolate Cannoli Cookies: Dip cookie edges in melted chocolate.
Holiday Version: Garnish with red and green sprinkles.
Serving Ideas
Arrange on a platter with espresso or cappuccino.
Include in holiday cookie boxes.
Serve alongside fresh fruit for a lighter dessert spread.
Pair with Prosecco for an elegant Italian touch.
FAQs
Q: Can I make these ahead of time?
Yes! Bake cookies and store unfrosted. Fill with ricotta cream just before serving.
Q: Can I substitute mascarpone for ricotta?
Absolutely. Mascarpone makes the filling richer and creamier.
Q: How do I store leftovers?
Keep filled cookies in the fridge for up to 3 days.
Q: Can I freeze them?
Freeze unfilled cookies for up to 2 months. Thaw and fill when ready.
Nutrition (Approx. per cookie)
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Final Thoughts
These Italian Cannoli‑Inspired Thumbprint Cookies are a delightful fusion of tradition and creativity. With their buttery almond base and creamy ricotta filling, they bring the flavors of Sicily into your kitchen in a fun, approachable way. Perfect for holidays, parties, or everyday indulgence, they’re sure to become a favorite in your recipe collection.