Florentine Cannoli Recipe

Introduction

Florentine Cannoli combine the delicate crispiness of florentine cookies with a creamy, sweet ricotta filling. This elegant dessert is perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup light brown sugar
• 3 tablespoons honey
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups ricotta, drained to remove as much moisture as possible
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• 1/3 cup mini chocolate chips
• For serving: mini chocolate chips and finely chopped pistachios

Instructions

1. Step 1: Drain the ricotta by spreading it in a thin layer over two pieces of paper towel on a flat surface. Top with more paper towel and press gently until the towels feel wet. Let sit for 30 minutes, replacing the paper towels halfway through to remove excess moisture.
2. Step 2: Preheat your oven to 375°F and line two baking sheets with parchment paper.
3. Step 3: In a small saucepan over medium heat, whisk together butter, brown sugar, and honey until melted and smooth.
4. Step 4: Remove from heat and whisk in flour, salt, and vanilla extract until the batter is smooth with no lumps.
5. Step 5: Optional: chill the dough in the freezer for about 20 minutes to make it easier to handle.
6. Step 6: Drop heaping 1/2 teaspoon scoops (~3/4 teaspoons) of batter onto the prepared baking sheets, spacing at least 3 inches apart as they will spread significantly.
7. Step 7: Bake for 6-8 minutes until golden brown, then carefully transfer the parchment with cookies onto a cooling rack.
8. Step 8: When the florentines are cool enough to handle but still warm (about 30 seconds), gently wrap each around the handle of a spatula or whisk to form a shell. If cookies harden too fast, warm them in the oven for 15 seconds before shaping.
9. Step 9: In a bowl, combine the drained ricotta, powdered sugar, vanilla extract, orange zest (if using), and mini chocolate chips until smooth and well mixed.
10. Step 10: Using a round piping tip or spoon, fill each florentine shell with the ricotta mixture. Fill one side halfway, then carefully flip and fill the other side.
11. Step 11: Optional: dip each end of the filled cannoli in additional mini chocolate chips or chopped pistachios for extra texture and flavor. Serve immediately and enjoy!

Tips & Variations

• Be sure to thoroughly drain the ricotta to avoid a watery filling that won’t hold its shape.
• Chilling the batter helps control spreading and makes the florentines easier to handle when shaping.
• For a citrusy twist, try adding lemon zest instead of orange zest in the filling.
• Swap mini chocolate chips for finely chopped dark chocolate or toasted nuts for different textures.

Storage

Store any unfilled florentine shells in an airtight container at room temperature for up to 3 days. The filled cannoli are best enjoyed immediately as the shells will soften quickly when filled. If needed, keep filled cannoli refrigerated for up to 1 day and allow them to come to room temperature before serving. Avoid making too far in advance to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta straight from the container?

Ricotta often holds a lot of moisture, so it’s important to drain it well by pressing with paper towels; otherwise, your filling may be too runny and won’t pipe nicely into the shells.

What if I don’t have a piping tip?

You can use a small spoon to fill the florentine shells carefully, or place the filling in a plastic bag and snip a small corner to pipe a makeshift tip.

Florentine Cannoli Recipe

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Florentine Cannoli is a delightful fusion dessert featuring crisp, golden florentine shells filled with a creamy, sweetened ricotta mixture studded with mini chocolate chips. These elegant treats combine the caramelized crunch of florentines with the smooth, luscious texture of classic cannoli filling, topped optionally with pistachios or extra chocolate chips for added flavor and crunch.

• Author: Rita
• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: 12 cannoli 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Florentine Shells

• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup light brown sugar
• 3 tablespoons honey
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Ricotta Filling

• 2 cups ricotta, drained to remove as much moisture as possible
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• 1/3 cup mini chocolate chips

For Serving

• Mini chocolate chips
• Finely chopped pistachios

Instructions

1. Drain the ricotta: Lay out two pieces of paper towel on a flat surface and spread the ricotta in a thin layer on top. Place another paper towel over the ricotta and gently press it down until the towel feels wet. Let sit for 30 minutes, replacing the paper towel halfway through to remove as much moisture as possible, ensuring a thick and creamy filling.
2. Make the florentines – Preheat and prepare: Preheat your oven to 375˚F (190˚C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
3. Combine ingredients for florentine dough: In a small saucepan over medium heat, whisk together butter, brown sugar, and honey until melted and smooth. Remove from heat and whisk in the flour, salt, and vanilla extract until the mixture is lump-free and homogenous.
4. Chill and portion the batter: Optional but recommended – let the dough cool for easier handling by placing it in the freezer for about 20 minutes. Then, place heaping 1/2 teaspoon dollops of batter on the parchment-lined pans, spacing them at least 3 inches apart as they will spread significantly during baking.
5. Bake the florentines: Bake the batter for 6 to 8 minutes until a golden brown color is achieved. Immediately after removing from the oven, transfer the parchment with the baked florentines to a cooling rack to stop further cooking and allow cooling.
6. Shape the florentine shells: Let the cookies cool for about 30 seconds until just cool enough to handle but still pliable. Using the handle of a spatula or whisk (approximately 3/4-inch circumference), carefully wrap each florentine cookie around it overlapping to form a cylindrical shell. The florentines harden quickly, so work efficiently. If they harden too fast, reheat in the oven for 15 seconds to soften again.
7. Prepare the ricotta filling: In a mixing bowl, combine the drained ricotta, powdered sugar, vanilla extract, orange zest, and mini chocolate chips until the mixture is smooth and well incorporated.
8. Fill the shells: Using a piping bag fitted with a round tip, fill each florentine shell by piping the ricotta mixture halfway on one side, then flip to fill the other half, creating a full, balanced filling.
9. Add finishing touches and serve: Optionally dip each filled end of the cannoli in additional mini chocolate chips or finely chopped pistachios for decoration and extra flavor. Serve immediately and enjoy the crisp and creamy contrast.

Notes

• Draining the ricotta is crucial to avoid a watery filling; be patient and replace paper towels as necessary.
• The florentine batter spreads extensively; ensure ample spacing on baking sheets to prevent cookies from merging.
• Work quickly when shaping the hot cookies as they harden rapidly and can crack if cooled too much before shaping.
• If the florentines become too hard to shape, reheat briefly in the oven to restore pliability.
• Orange zest is optional but adds a lovely citrus brightness to the filling.
• Use a fine piping tip to control the filling and create a neat presentation.

Keywords: Florentine Cannoli, Italian dessert, ricotta cannoli, florentine cookies, honey florentines, chocolate chip ricotta filling, easy cannoli recipe