These mushy, Italian-inspired sandwich cookies create an ideal stability of flavors and textures. They characteristic citrus-infused ricotta dough and a luscious mascarpone filling, completely complemented by a crunchy coating of pistachios and chocolate chips. The mushy, milky taste of the BelGioioso® Ricotta con Latte® and light-weight sweetness from the BelGioioso® Mascarpone make these Cannoli Cookie Sandwiches an irresistible deal with.
Cannoli Cookie Sandwiches
Makes 9 sandwich cookies
Cookie Sandwiches
- ⅓ cup (76 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (6 grams) orange zest
- 2 giant egg yolks (37 grams)
- 1 giant 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
Cannoli Cookie Sandwiches
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest at medium pace till mixed, 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 till mixed.
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In a medium bowl, whisk collectively flour, baking powder, salt, and baking soda. With mixer on low pace, regularly add flour combination to butter combination, beating till mixed. (Dough shall be sticky.) Fold in ½ cup (113 grams) chocolate chips. Cowl and refrigerate for half-hour.
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Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
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Utilizing a 2-tablespoon spring-loaded scoop, scoop dough (about 41 grams every), and roll into balls. (If dough is sticky, you may dampen your arms with water to roll into balls.) Place 2 inches aside on ready pans. Flatten into 2¼-inch rounds with the palm of your hand.
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Bake, one pan at a time, till cookies are set however not browned, 14 to 16 minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
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In a medium bowl, mix pistachios and remaining ½ cup (113 grams) chocolate chips.
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Utilizing a 2-tablespoon spring-loaded scoop, scoop Whipped Mascarpone Filling (about 38 grams every) onto flat facet of half of cookies. Place remaining cookies, flat facet down, on prime of filling. Roll sides of crammed cookies in pistachio combination. Refrigerate for 1 to 2 hours earlier than serving. Refrigerate in hermetic container for as much as 3 days.
Whipped Mascarpone Filling
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Within the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, orange zest, vanilla, and salt at low pace till effectively mixed, about 30 seconds; scrape sides of bowl. With mixer on low pace, add chilly cream in a sluggish, regular stream. Improve mixer pace to excessive, and beat till thick, about 1 minute. Use instantly.
