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Cannoli Sandwich Cookies

These cannoli sandwich cookies feature a creamy ricotta and mascarpone filling scented with orange zest, sandwiched between crisp olive oil cookies that mimic the traditional cannoli shell texture without deep frying.

  • Total Time: 1 hr 45 mins
  • Yield: 24 cookies (12 sandwiches) 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon cinnamon
  • 1 cup softened salted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pistachios
  • 3/4 cup whole milk ricotta, drained overnight
  • 8 ounces mascarpone cheese, room temperature
  • 1/3 cup powdered sugar
  • 3/4 teaspoon vanilla extract or vanilla bean paste
  • Mini chocolate chips (optional, for rolling edges)

Instructions

  1. Prepare the cookie dough: In a medium bowl, combine flour, baking powder, orange zest, and cinnamon; mix well and set aside.
  2. In a stand mixer, beat softened butter until creamy. Add granulated sugar and brown sugar; beat for 3-4 minutes until fluffy.
  3. Add egg and vanilla extract; beat until combined. Stir in chopped pistachios.
  4. Divide dough into two portions, shape each into a 6-inch log on parchment paper, wrap, and freeze until firm.
  5. Slice dough into rounds and bake at 350°F (175°C) until golden around edges, then cool completely.
  6. Prepare the filling: Drain ricotta overnight and squeeze dry. In a bowl, combine ricotta, mascarpone, powdered sugar, and vanilla; mix until smooth.
  7. Chill filling for at least 1 hour to set.
  8. Assemble cookies: Pipe or spread filling onto one cookie, top with another to form a sandwich.
  9. Optionally, roll edges of the filling in mini chocolate chips or chopped pistachios.
  10. Refrigerate assembled cookies for at least 30 minutes before serving. Dust with powdered sugar if desired.

Notes

Draining the ricotta overnight is essential to avoid a watery filling. The cookies can be made ahead and assembled just before serving for best texture. Rolling the edges in chocolate chips or pistachios adds a nice decorative touch and extra flavor.

  • Author: Sophie Lane
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Method: Dessert
  • Cuisine: Italian-American

Nutrition

  • Calories: 280
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg