Holy Cannoli Christmas Cookies

Holy Cannoli Christmas Cookies

Our Twintastico twist on the Italian classic cannoli. These cannoli cookies are a delicious take on the Italian pastry – without having to fry a thing!



  • 2 cups flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Butter room temperature
  • 1/4 cup Ricotta room temperature
  • 1 cup granulated sugar
  • Zest from one orange
  • 1 tsp vanilla extract
  • 1 large egg
  • 3/4 cup chocolate chips


  • 1-3/4 cup Ricotta
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp chocolate chips
  • 1/2 Cup Mascarpone – optional


Preheat the oven to 350 degrees F. Line two baking trays with parchment paper.

In a small bowl, mix together the flour, baking soda, and salt together. Set aside.

In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.

Beat in the vanilla and egg until it is well combined – about another minute.

Slowly add the flour and beat until just combined. Fold in the chocolate chips. Cover and chill in the refrigerator for about an hour.

While the dough is chilling, make the filling. Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use. Take out the dough and make balls of cookie dough that are about two tablespoons big and add to the baking trays.

Bake for about 12 – 14 minutes, or until the edges are a light golden brown – the tops will not brown much. Remove and transfer to a wire rack to cool completely.

When completely cool, add the filling to half the cookies, then top with the remaining half. Roll the edges of the sandwiches in mini chocolate chip cookies. Or you can use dried cranberries or pistachios. Buon Appetito…

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