Description
These Pistachio Almond Cannoli Cookies are golden, tender, and packed with crunchy pistachios, almonds, and sweet chocolate chips. Inspired by the classic flavors of Italian cannoli, these easy cookies are buttery, nutty, and perfect for holidays, cookie exchanges, afternoon coffee, or any special occasion.
Ingredients
1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (90g) shelled pistachios, finely chopped
1/2 cup (55g) sliced or finely chopped almonds
1/2 cup (80g) mini chocolate chips
For the Optional Cannoli-Inspired Topping:
1/2 cup (120g) ricotta
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chopped pistachios, for garnish
Mini chocolate chips, for garnish
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth, creamy, and lighter in texture, about 2–3 minutes.
3. Add the egg, vanilla extract, and almond extract. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing just until the flour is incorporated. Do not overmix.
6. Fold in the chopped pistachios, almonds, and mini chocolate chips until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Gently press a few extra chopped pistachios or almonds onto the tops of the cookies if desired.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
10. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. For the optional cannoli-inspired topping, stir together the ricotta, powdered sugar, and vanilla extract until smooth. Drain the ricotta first if it contains excess moisture.
12. Serve the cookies plain or add a small dollop of the sweetened ricotta just before serving.
13. Garnish with chopped pistachios and mini chocolate chips if desired.
Notes
Use softened butter rather than melted butter for the best cookie texture.
Measure the flour carefully to prevent dry or dense cookies.
Keep some pistachio and almond pieces slightly larger for extra crunch.
Don’t overmix the dough after adding the flour.
For stronger Italian-inspired flavor, add 1–2 teaspoons of finely grated orange zest.
Don’t overbake the cookies. The edges should be lightly golden while the centers still look soft.
Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack.
If using ricotta, drain it well before preparing the topping so the mixture stays thick.
Add the ricotta topping shortly before serving to help preserve the cookie texture.
Store plain cooled cookies in an airtight container at room temperature for up to 4 days.
Store cookies with ricotta topping covered in the refrigerator.
Freeze baked cookies without the ricotta topping in a freezer-safe container for up to 2 months.
Thaw frozen cookies at room temperature before serving.
For a festive presentation, garnish with chopped pistachios and mini chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Cookies, Italian-Inspired Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg