Irresistible Cookie Cannoli Recipe for Coffee Lovers
Ladies and gentlemen, allow me to introduce you to a recipe that is going to knock your socks off! They say that coffee is the elixir of life, and I’m inclined to agree. But when you add in the Italian sweetness of cannoli cookies with coffee cream, well, then you’re really living!
This cookie cannoli with coffee cream recipe is one for the books. It’s rich and delicious and will please any coffee and cookie lover out there. I know there are countless recipes out there for cannolis but get ready because this one takes the classic cannoli to a whole new level.
You might think putting cookies inside of cannolis is crazy talk. But hear me out; it’s like when two people fall in love so naturally that it just feels like they were meant to be together all along! The combination of the crunchy cookie shells and creamy filling creates an incredibly textured dessert unlike anything else. If you are anything like me, you are probably salivating already!
So why settle for an average dessert when you can create a masterpiece? Trust me, your friends and family will be raving about this recipe for years to come. Are you ready to learn how to make this show-stopper dessert? Well then, let’s get into it!
Why You’ll Love This Recipe
Fellow foodies, lend me your ears! If you’re a fan of coffee and cannoli (and let’s be real, who isn’t?), then you’re going to absolutely fall head over heels for this cookie cannoli with coffee cream recipe.
Picture this: delicate, flaky cannoli cookies filled with a creamy and dreamy concoction of mascarpone, heavy cream, and coffee. The perfect balance of sweet and rich flavors that melt in your mouth with each bite. And let’s not forget the subtle hint of orange zest that adds just the right amount of zing to make your tastebuds dance.
But wait, there’s more! This recipe is versatile enough for even the pickiest of eaters. Switch up the filling with your favorite flavored coffee creamer. Go for a classic vanilla cannoli crème or mix things up with a chocolate or cannoli-flavored coffee. Add some mini-bite-sized varieties for a fun party treat or go big with full-size sandwich cookies.
Are you drooling yet? Trust me when I say that this cookie cannoli with coffee cream recipe is a game-changer. And if you’re anything like me, then you’ll love that it’s quick and easy to whip up at home. So what are you waiting for? It’s time to get baking and treat yourself to one of the best desserts around!
Ingredient List
To make this cookie cannoli with coffee cream recipe, you will need the following ingredients:
- Cookie Cannoli
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg white
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 and 1/3 cups all-purpose flour
-
orange zest of half an orange
-
Coffee Cream
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large egg whites, room temperature
- 1/2 cup Mascarpone cheese, at room temperature
- 1/3 cup heavy cream
- 2 tablespoons cannoli flavored coffee ^(*)
() Note: If you can’t find cannoli flavored coffee or you want to avoid caffeine, using any coffee flavor, such as vanilla or hazelnut would work too.*
The Recipe How-To
Now that you have gathered all the ingredients, let’s get started with the recipe. Here’s a step-by-step guide on how to make Cookie Cannoli with Coffee Cream.
Step 1: Make the Cannoli Cookies
To make the cookie dough, whisk together all-purpose flour and salt in a medium bowl. In a separate large bowl, beat together unsalted butter, granulated sugar, and orange zest until creamy. Add one large egg and continue beating until well-combined. Gradually mix in the flour mixture until thoroughly combined. Divide the dough in half, form each half into a disk, wrap each disk in plastic wrap, and chill for at least 1 hour or overnight.
Preheat oven to 375°F (190°C). Working with one disk of dough at a time, roll the dough out onto a floured surface until it’s about ⅛ inch thick. Using a cookie cutter or biscuit cutter (about 3 inches in diameter), cut out rounds of dough and place them on a lined baking sheet.
Bake for about 10-12 minutes or until light golden brown around the edges. Let cool completely on wire racks.
Step 2: Make the Cannoli Filling
In a mixing bowl, beat together mascarpone, cream cheese, and powdered sugar with an electric mixer until smooth. Adding one at a time, gradually add in the heavy cream, then mix on low speed until smooth. Mix in the orange zest and vanilla extract.
Using a spatula or piping bag, add about two tablespoons of filling to each cannoli cookie shell.
Step 3: Make the Coffee Cream
In a medium-size mixing bowl using an electric mixer on medium speed, beat together unsalted butter, confectioners’ sugar, and pure vanilla extract until creamy. Add in the coffee creamer (or heavy cream) and mix until smooth.
Step 4: Assemble the Cookie Cannoli
Take each filled cannoli cookie and dip the ends into the coffee cream mixture. Immediately sprinkle with mini chocolate chips, chopped pistachios or cocoa powder.
Enjoy your delicious Cookie Cannoli with Coffee Cream!
Substitutions and Variations
Now, if you’re like me, you love to experiment with recipes and make them your own. Well, with this cookie cannoli with coffee cream recipe, the options for variations are endless! Here are some of my favorite substitutions and variations:
– Switch up the cookie recipe: While I love the cannoli cookies for this dessert, you could easily use other types of cookies as well. Try using chocolate chip cookies or even sandwich cookies for a fun twist.
– Change up the filling: Instead of the cannoli filling grainy, you can make a pastry cream filling by using ricotta cheese and cream cheese. For a lighter version, try using mascarpone cheese instead.
РUse different flavored coffee: If you are not a fan of cannoli flavored coffee you can substitute it with vanilla bean flavoured coffee or even chocolate cannoli flavoured. You can also make a cr̬me latte using any of these flavourful coffees.
– Make it keto-friendly: Replace the all-purpose flour with almond flour for a keto version of the recipe. You can also switch out sugar for powdered sugar substitute made from stevia or erythritol.
– Change up the presentation: Instead of making mini cannoli shells, try serving this dessert in bite-sized portions such as cannoli bites or even as a dip for some crunchy biscotti.
– Explore other desserts: Want to try something new? Use this recipe as inspiration to explore other Italian desserts like tiramisu or panna cotta.
With so many options available, this cookie cannoli with coffee cream recipe will never get boring! Go ahead and have some fun playing around with these substitutions and variations to create your own signature dessert masterpiece.
Serving and Pairing
Now that your cookie cannoli with coffee cream recipe is done, it’s time to enjoy its flavors and experience its texture. It’s best served chilled or at room temperature, so don’t forget to let it stand for a bit before digging in.
Now, let’s talk about pairing. Coffee is an obvious choice to pair with this dessert, and you can never go wrong with a classic cup of joe or even a cappuccino. But if you really want to elevate the cannoli coffee experience, go ahead and make yourself a cup of cannoli coffee. If you want something sweeter, try the vanilla cannoli crème latte or the cannoli-flavored coffee.
But what if you’re not in the mood for coffee? No problem! You can pair your cookie cannoli with a glass of milk or hot chocolate. The sweetness of the dessert will complement the richness of these drinks perfectly.
If you’re feeling adventurous, you can also pair it with wine. A glass of Moscato d’Asti or sparkling wine such as Prosecco can balance out the sweetness of the dessert while bringing out its flavors. It’s always good to keep experimenting with food and drinks until you find the perfect combination that matches your taste buds.
As for presentation, serving it on a plate with some confectioners’ sugar dusted on top and a drizzle of orange zest can make all the difference. Remember: presentation matters just as much as flavor when it comes to making your food look and taste delightful.
So what are you waiting for? Sit down, grab a fork (or spoon), pour yourself a nice pairing beverage, and indulge in this scrumptious cookie cannoli with coffee cream recipe!
Make-Ahead, Storing and Reheating
Now that you’ve made these delicious cookie cannoli with coffee cream, you may be wondering how you can store them for later enjoyment. Luckily, these treats are perfect for making ahead and storing for several days without sacrificing their flavor or texture.
To make the most of your cookie cannoli, consider keeping the pastry shells and coffee cream filling separate until just before serving. You can make the shells up to a week in advance and store them in an airtight container at room temperature. The coffee cream filling can be stored in an airtight container in the fridge for up to three days.
If you want to freeze the cookie cannoli, wrap them individually in plastic wrap and place them in a freezer-safe container. They can be kept in the freezer for up to two months. To thaw, simply remove from the freezer and let them come to room temperature for about 30 minutes before serving.
When reheating leftover cookie cannoli, it’s best to avoid using a microwave as this can cause the pastry shells to become soggy. Instead, preheat your oven to 350°F and place the pastries on a baking sheet lined with parchment paper. Heat them for about 7-10 minutes or until heated through and crispy.
By following these simple tips, you can enjoy your homemade cookie cannoli with coffee cream any time you want – whether it’s for a special occasion or just a sweet treat on a lazy afternoon.
Tips for Perfect Results
To ensure that you achieve perfect results with your cookie cannoli with coffee cream recipe, there are a few tips to keep in mind. Here they are:
1. Room temperature ingredients make a difference: Allow your ingredients to come to room temperature before beginning the recipe. This will ensure that the ingredients mix smoothly and evenly.
2. Use high-quality ingredients: Only use good quality mascarpone cheese, butter, and heavy cream in your recipe for the perfect consistency and flavor.
3. Don’t overfill the cannoli shells: Add just enough filling so that it peaks slightly above the top of the shell, but avoid adding too much as this can cause the pastry to become soggy.
4. Chill the filling: For best results, chill the filling for at least 30 minutes before adding it to the cannoli shells. This will help it to firm up and hold its shape better.
5. Dust with confectioners’ sugar just before serving: If you dust your cookie cannolis with confectioners’ sugar too far in advance, it can melt and become absorbed into the pastry, losing its decorative quality.
6. Use a zip-top bag for piping: Fill a zip-top bag with your coffee cream and snip off one corner for easy piping when filling your cannolis.
By following these tips, you’ll create cookie cannolis with coffee cream that are sure to impress everyone who tries them.
FAQ
Now that you know how to make cookie cannoli with coffee cream recipe, let’s address some frequently asked questions (FAQs) that often come up during the preparation process. These FAQs cover everything from substitutions and variations to recommended serving and pairing options, so read on to ensure your best shot at delicious cookies coffee cream or vanilla cannoli crème latte.
Is mascarpone or ricotta better for cannoli?
Incorporating mascarpone instead of just ricotta into cannoli has become more common as people have experimented with the recipe. Mascarpone, an Italian cream cheese made from whole cream, is a creamy and rich addition to this sweet dip.
What is traditional cannoli filling made of?
The filling of cannoli typically comprises of ricotta cheese which is sweetened with sugar or honey, and can be enhanced with cinnamon and vanilla flavors.
How do you thicken ricotta cheese filling for cannoli?
Feeling disheartened with a sloppy cannoli cream? No worries, let me guide you through it. To fix this predicament, I suggest adding approximately ¼ to ½ cup of thick heavy whipping cream and an extra 1 to 2 tablespoons of powdered sugar to thicken it up. With a sturdy hand mixer, beat the mixture on medium until the texture turns smooth and creamy.
Why is my cannoli filling grainy?
As time has passed, powdered sugar has become a popular choice for sweetening and stabilizing ricotta filling in many pastry recipes. However, this has resulted in an overly sweet and gritty consistency. As a solution, I prefer to use a combination of granulated sugar, ricotta, goat cheese, and mascarpone cheese to create a balanced and smooth filling.
Bottom Line
In conclusion, this recipe for Cookie Cannoli with Coffee Cream Recipe promises to be a surefire hit. Its unique combination of traditional Italian flavors in cannoli cookies and cannoli coffee cream is unparalleled. Besides, it allows for substitutions and variations, ensuring that it suits everyone’s tastes.
So, what are you waiting for? Get yourself some Matilde Vicenzi or other mini cannoli shells and make this homemade cannoli-inspired dessert. You will be transported to the streets of Sicily with every bite of this holy cannoli creation.
With tips for perfect results and a comprehensive FAQ section, you won’t have an excuse to not try it out. This cookie cannoli with coffee cream recipe has everything going for it to become your go-to dessert recipe for years to come.
Take a sip of your crème latte coffee or delight coffee as you indulge in this heavenly treat. Don’t forget to share it with your friends and family, and they will thank you later.
Try making some variations like keto cannoli, cannoli dip, sandwich cookies, or even chocolate chip cookies coffee cream, the possibilities are endless. With this recipe by Gina DePalma, the best pastry chef around, you cannot go wrong. Trust me; she knows her way around a perfect cookie recipe.
So stop hesitating and try this cookie cannoli with coffee cream recipe soon! You won’t regret it!
Cookie Cannoli With Coffee Cream Recipe
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large egg whites, at room temperature
- 1/2 cup all-purpose flour
- 1/2 teaspoon finely grated orange zest
- 3/4 teaspoon pure vanilla extract
- 1 pinch salt
- 1 cup mascarpone
- 1 cup heavy cream
- 1 teaspoon pure coffee extract
- confectioners' sugar, for dusting
Instructions
- 1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles on each with a pencil; turn the parchment over.
- 2. In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. Add the egg whites and beat until blended. Add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.
- 3. Using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges. Immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp. Carefully remove the cannoli from the tubes and transfer to a wire rack. Repeat twice with the remaining batter to make 18 cookies.
- 4. In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.
- 5. Fill a pastry bag fitted with a 1/2-inch star tip with the coffee cream. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end. Transfer the cannoli to a platter, dust them with confectioners' sugar and serve.