Pistachio Cannoli Biscotti
Pistachio Cannoli Biscotti. It’s not the week of Christmas without a cookie baking day. These cannoli biscottis are crunchy on the outside but chewy on the inside. They’re loaded with chunks of dark chocolate, chopped pistachios, and ricotta. They’re extra festive and super delicious for the holiday season !! Happy baking guys !!
The past two days have been Christmas cookie baking days !! And I still want to make more honestly…so there might be a third day of baking tomorrow. But there are also so many other Christmas things to make tomorrow I may have to pick and choose. But in the mean time I have a few delicious cookie recipes to share with you guys !!
We are Italian, as many of you probably know by now. Which means we love biscottis. We love the traditional Italian biscottis with the fruit. But this year, I wanted to try something a little different. So, a cannoli biscotti it is. And trust me you guys, this one did not disappoint.
These biscottis have a ricotta base making them perfectly crunchy on the outside but chewy on the inside. And the insides are filled with lots of dark chocolate chunks and pistachios. They are so so good especially when you dunk them in coffee or a good espresso martini ;)))
Stay tuned for the rest of the festive recipes coming this week and merry week of Christmas !!
Ingredients
2 1/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter; melted
1/4 cup whole milk ricotta
1 egg
1 tablespoon amaretto
1 teaspoon vanilla extract
1/3 cup sugar
1 cup dark chocolate chips
1/2 cup chopped pistachios
Directions
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the butter, ricotta, egg, amaretto, and vanilla until well combined. Add the sugar and whisk until combine. Add the dry ingredients and stir. Fold in the chocolate chips and pistachios.
Transfer the dough to the parchment lined baking sheet and form into a 10x4 inch log. Transfer to the oven and bake for about 25 minutes. Remove from oven and let cool. Diagonally slice the log into about 1/2 - 3/4 inch pieces. Place the slices cut side down back onto the baking sheet. Bake for an additional 20 minutes or until slightly crisp.
