Chocolate Cannoli Sandwich Cookies Recipes

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.

DARK CHOCOLATE SANDWICH COOKIES WITH MASCARPONE FILLING

Steps:

• Make the cookies: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy, scraping down the sides of the bowl as needed. Mix in the milk and vanilla.
• In a medium bowl, thoroughly combine the flour, cocoa, salt, and baking soda. Slowly add to the butter mixture while beating on a low speed. Add chocolate chips, if using, and mix until just combined. When evenly mixed, shape the dough into a log about 2 inches thick and roll it in wax paper. Chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F.
• Use a sharp knife to slice the cookies into 1/3-inch-thick disks. Don't worry if cookies break apart as you cut them--pieces can be stuck back together and will bake fine. Arrange 2 inches apart on baking sheets lined with parchment paper. Bake until set, 10 minutes. Cool for a few minutes on the baking sheets, and then remove to racks to cool completely.
• Make the filling: Set aside half of the chopped pistachios for garnish. Mix the remaining pistachios with the confectioners' sugar, mascarpone cheese, ricotta, vanilla, and salt until just blended; do not overbeat, as the mascarpone will get too thick. Cover and refrigerate until needed.
• To assemble, put a scoop of filling on the bottom side of a cookie and top with the bottom side of another cookie, so that there is about 1/4 inch of filling in each sandwich. Coat the filling edges with the reserved pistachios.

CHOCOLATE CANNOLI

Steps:

• Preheat oven to 350 degrees F.
• Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
• In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
• Blend the remaining chopped chocolate and pistachios on a plate.
• To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
• Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CHOCOLATE CANNOLI SANDWICH COOKIES

Steps:

• Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
• and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)
• To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.

CANNOLI WAFER SANDWICHES

Steps:

• In a small bowl, mix ricotta cheese, confectioners' sugar, sugar and vanilla until blended. Spread 1 scant teaspoon filling on bottoms of half the wafers; cover with remaining wafers., Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with chocolate chips. Let stand until set, about 10 minutes., Serve within 2 hours or refrigerate until serving. Dust with additional confectioners' sugar just before serving.