Cannoli Cookie Stacks

From "Simply Perfect Italian" 2005

Cannoli Cookie Stacks

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  • Prep Time


  • Total Time


  • Servings



  • 1

    recipe Chocolate Filling

  • cups all-purpose flour

  • ½

    cup ground pistachio nuts

  • ¼

    cup granulated sugar

  • ¼

    cup packed brown sugar

  • ½

    cup butter

  • 5

    ounces semisweet chocolate, chopped

  • 1

    tablespoon shortening

  • Finely chopped pistachio nuts (optional)

  • Powdered sugar (optional)

  • Chocolate Filling:

  • 15

    oz ricotta

  • ¾

    c sifted powdered sugar

  • 1

    tsp vanilla

  • 2

    oz chopped semisweet chocolate

  • 3

    Tb chopped pistachio


Prepare Chocolate Filling. Preheat oven to 375°F. In a medium bowl combine flour, ground nuts, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Using your hands, work dough until it forms a ball. On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 2 1/2 inch round cookie cutter, cut dough into circles, rerolling scraps as necessary (you should have 36 to 40 circles). Place circles I inch apart on ungreased cookie sheets. Bake about 8 minutes or until lightly browned. Transfer cookies to a wire rack and let cool. In a heavy small saucepan combine semisweet chocolate and the shortening. Heat over low heat until melted, stirring occasionally. Remove from heat. Spread or drizzle melted chocolate on cookies. If desired, sprinkle half of the cookies with finely chopped nuts. Place cookies, chocolate sides up, on wire racks to let chocolate set. If desired, drizzle any leftover chocolate on dessert plates. Set aside to let chocolate set. To assemble each cookie stack, place a cookie round (without nuts, if using), chocolate side up, on a dessert plate. Spoon 2 tablespoons Chocolate Filling on top. Top with another cookie round (with nuts, if using), chocolate side up. If desired, sprinkle with powdered sugar. CHOCOLATE FILLING: Line a large fine-mesh sieve with a double thickness of 100%-cotton cheesecloth. Set sieve over a bowl; spoon one 15-ounce carton ricotta cheese into sieve. Cover; refrigerate overnight. Remove cheese from refrigerator. Discard liquid in bowl. In a medium bowl combine cheese, 34 cup sifted powdered sugar, and 1 teaspoon vanilla. Beat with electric mixer on medium speed until well mixed. Stir in 2 ounces semisweet chocolate, chopped; 3 tablespoons finely chopped pistachio nuts; and 1 tablespoon finely chopped candled orange peel.


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