Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon and salt. Set aside.
- Add the sugar to a mixing bowl. Grate the orange zest directly over the sugar, then rub it in with your fingertips until fragrant.
- Add the butter to the orange scented sugar. Then, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A handheld electric mixer can also be used.)
- Beat in the egg until fully combined. Mix in the ricotta cheese and sweet Marsala wine.
- Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined. Stir through the chopped chocolate (or chocolate chips).
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper.
- Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, or until the bottoms are golden brown.
- Transfer to a wire rack to cool completely.
- Place the chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir until the chocolate is completely melted.
- Using a fine mesh sieve, dust the cookies with powdered sugar.
- Dip a fork into the melted chocolate and drizzle it over the cookies. Allow the chocolate to set before storing.
Nutrition
Notes
Grating fresh orange zest directly into the sugar not only infuses it with vibrant citrus notes but also enhances the overall flavor profile of the cookies by releasing essential oils. This technique adds depth and brightness, setting these Cannoli Cookies apart with a refreshing twist.