Old-Fashioned Pistachio Almond Cannoli Cookies are my answer to that moment when you want something bakery cute, but you do not want to fry shells or deal with a messy pastry bag situation. I love classic cannoli flavor, but sometimes I just need a cozy cookie I can bake on a weeknight. These cookies give you that sweet ricotta vibe, plus crunchy pistachios and a little almond warmth. They are soft in the middle, lightly crisp at the edges, and honestly hard to stop “taste testing.” If you are baking for a holiday tray or just for yourself, this one fits right in.
What is a Cannoli?
A cannoli is a traditional Italian pastry that usually looks like a crisp fried tube filled with a sweet, creamy ricotta filling. The filling is often flavored with vanilla, citrus zest, and sometimes chocolate chips or chopped nuts.
So how does that translate into cookies? Instead of frying anything, we bring the cannoli feeling into a tender cookie dough and a simple filling or glaze vibe. For these Old-Fashioned Pistachio Almond Cannoli Cookies, you still get that ricotta richness and the classic nutty topping, just in a way that is much easier to bake at home.
If you are into this general flavor family, you might also like these cozy old-fashioned almond shortbread cookies. They are a totally different texture, more crisp and buttery, but they hit that comforting almond note in a really simple way.
Equipment You May Need
You do not need anything fancy, which is part of why I make these so often. Here is what helps:
- Mixing bowls, one medium and one large
- Hand mixer or stand mixer (you can do it by hand, but it is a workout)
- Measuring cups and spoons
- Microplane or small grater for zest (optional but worth it)
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack for cooling
That is it. If you have ever made basic drop cookies, you are totally set.
Cannoli Cookies Ingredients
Let us talk ingredients in plain language, plus why they matter. The goal is that soft cannoli style bite, with pistachio crunch and almond flavor that feels old-school in the best way.
For the cookie dough:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup ricotta cheese (whole milk ricotta is best)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (do not overdo it, it is strong)
- 1 teaspoon orange zest or lemon zest (optional, but very cannoli-like)
- 1/2 cup chopped pistachios
- 1/3 cup chopped almonds
For the glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or a splash of orange juice if you like citrus)
- 1/4 teaspoon vanilla extract
- Extra chopped pistachios and almonds for topping
A quick note on ricotta: if your ricotta looks watery, scoop it into a fine strainer for 10 minutes while you measure everything else. You do not have to go overboard, but draining a little helps keep the cookies from spreading too much.
If you love pistachio plus ricotta together, I have made these soft creamy pistachio ricotta cookies with almond glaze when I want something extra tender and more “tea cookie” style. Same general cozy energy.
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How to Make Cannoli Cookies
This is the part where you get to relax, because the steps are simple. You do not need perfect technique. You just need a little patience for cooling, because glaze on warm cookies turns into a slippery mess. Ask me how I know.
Step by step directions
1) Prep your oven and pan. Heat your oven to 350 F. Line a baking sheet with parchment paper.
2) Mix dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
3) Cream butter and sugar. In a large bowl, beat softened butter and sugar until it looks fluffy, about 2 minutes.
4) Add the wet ingredients. Beat in the egg, then add ricotta, vanilla extract, almond extract, and zest if you are using it. The mixture will look creamy and a little soft.
5) Combine. Add the dry ingredients to the wet, and mix just until you do not see dry flour anymore.
6) Fold in nuts. Stir in chopped pistachios and almonds. I like keeping the nut pieces a little chunky so you get that satisfying crunch.
7) Scoop and bake. Scoop dough into rounded tablespoon sized balls and place them about 2 inches apart. Bake for 11 to 13 minutes. You are looking for lightly golden edges and a set top. They should still look a little soft in the center.
8) Cool fully. Let cookies sit on the pan for 5 minutes, then move to a wire rack to cool completely.
9) Glaze and finish. Stir powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies, then sprinkle extra pistachios and almonds on top while the glaze is still wet.
“I made these for our Sunday family dinner and everyone thought they were from an Italian bakery. The ricotta keeps them so soft, and the pistachio topping is the best part.”
If you are building a cookie tray and want another fruity nutty option, these almond cherry cookies are a fun pop of color and they travel well too.
Quick Tips for Best Results
Little things that make a big difference
Drain ricotta if needed. Not bone dry, just not watery. It helps the dough bake up soft but not flat.
Do not overmix after flour. Mix until combined so the cookies stay tender.
Chop nuts the way you like to eat them. If you want a smoother bite, chop finer. If you want more crunch, keep bigger pieces.
Cool before glazing. I know it is hard to wait, but this is the difference between pretty drizzles and a melted glaze puddle.
Want more “cannoli shop” vibes? Add mini chocolate chips to the dough or sprinkle a few on top after glazing.
Storage tip. Keep them in an airtight container at room temp for 2 to 3 days, or in the fridge for up to 5 days. If you chill them, let them sit out for 10 minutes before eating so the texture softens back up.
And if you are the kind of person who loves dessert bars for parties, you should peek at these almond ricotta blondie squares with pistachio crunch. Same nutty creamy lane, but in a sliceable form.
Common Questions
Quick Q and A
Can I make these ahead of time?
Yes. I actually think Old-Fashioned Pistachio Almond Cannoli Cookies taste even better the next day because the flavors settle. Glaze them the day you plan to serve if you want the prettiest finish.
Do I have to use both pistachios and almonds?
No. You can do all pistachios or all almonds. But the mix is really nice because pistachios are buttery and almonds give a deeper crunch.
Can I freeze them?
Yes. Freeze unglazed cookies in a freezer bag for up to 2 months. Thaw at room temp, then glaze. If you freeze them glazed, the glaze can get a little tacky, but it still works.
Why did my cookies spread too much?
Usually it is extra wet ricotta or butter that was too soft. Next time, drain the ricotta a bit and chill the dough for 20 to 30 minutes before baking.
How do I know they are done?
Look for set tops and lightly golden edges. They will firm up as they cool, so do not wait until they look deeply golden all over.
A sweet little send off
If you try Old-Fashioned Pistachio Almond Cannoli Cookies, do yourself a favor and save a few for the next morning with coffee. They are soft, nutty, and just fancy enough to feel special without being fussy. If you want to compare another cannoli style bake, this linked Holy Cannoli Cookies Recipe (Italian Christmas Cookies) is also a fun read for more classic inspiration. Now grab your pistachios, keep the glaze simple, and let your kitchen smell like a little Italian bakery for the afternoon.
Print
Old-Fashioned Pistachio Almond Cannoli Cookies
- Total Time: 28 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
These cozy cookies bring the flavors of classic cannoli into a tender, baked treat with crunchy pistachios and almond warmth.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup ricotta cheese (whole milk recommended)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon orange or lemon zest (optional)
- 1/2 cup chopped pistachios
- 1/3 cup chopped almonds
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or orange juice)
- 1/4 teaspoon vanilla extract (for glaze)
- Extra chopped pistachios and almonds for topping
Instructions
- Prep your oven and pan. Heat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat softened butter and sugar until fluffy, about 2 minutes.
- Add the wet ingredients. Beat in the egg, then add ricotta, vanilla extract, almond extract, and zest if using. The mixture will look creamy and soft.
- Combine the mixtures. Add the dry ingredients to the wet, and mix just until no dry flour is visible.
- Fold in nuts. Stir in chopped pistachios and almonds, keeping nut pieces a little chunky for texture.
- Scoop dough into rounded tablespoon-sized balls and place them about 2 inches apart. Bake for 11 to 13 minutes until lightly golden and set on top.
- Cool the cookies. Let them sit on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze and finish. Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and sprinkle extra pistachios and almonds on top while the glaze is wet.
Notes
Drain ricotta if needed to prevent spreading. Cool completely before glazing for the best finish.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian