Gluten Free Cannoli Cookies
 
 
Serves: about 18 cookies
Ingredients
  • For the cookies:
  • 1 stick (1/2 cup) unsalted butter, softened
  • 210 grams (about 1 cup) granulated sugar
  • 225 grams (8 ounces) ricotta cheese (about ¾ cup plus 2 tablespoons), preferably fresh
  • ½ teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 240 grams (about 2 cups) gluten free cookie dough flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup miniature chocolate chips
  • For the Cannoli Cream:
  • 8 ounces ricotta, preferably fresh
  • ¼ cup plus 2 tablespoons confectioners' sugar, sifted
  • ½ tsp. ground cinnamon
  • ½ tsp. orange zest
  • ¼ cup miniature chocolate chips
Instructions
  1. Using an electric mixer, cream butter with sugar until fluffy, about 2 minutes. Add ricotta, orange zest and vanilla and beat well. Beat in the egg, then scrape the sides of the bowl down with a rubber spatula.
  2. In a separate bowl, whisk together the flour, xanthan gum, baking soda and salt. Add dry ingredients to the wet ingredients and beat to combine. Add chocolate chips and beat until incorporated. Cover dough and chill for at least 2 hours and up to a week.
  3. Heat oven to 350 degrees F and line two cookie sheets with parchment paper. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  4. For the cannoli cream: Combine ricotta, sugar, vanilla, cinnamon, and orange zest in a large bowl and whisk until smooth, 2-3 minutes. Transfer to a piping bag fitted with a 3⁄4″-wide plain tip. Pipe ricotta mixture onto cooled cookies. Alternatively, spoon and spread a dollop of cannoli cream on top of each cookie. Garnish with a sprinkle of chocolate chips.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-cannoli-cookies/