4 ounces unsalted butter, softened 2 cups granulated sugar 2 eggs 15 ounces whole milk ricotta cheese 3 tablespoons orange juice Grated zest from one medium orange 1/2 teaspoon Fiori di Sicilia (optional) 2-3/4 to 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 2/3 to 3/4 cup mini chocolate chips
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a large bowl, combine the butter and sugar until light and fluffy. Add the eggs and stir to combine. Stir in the ricotta, orange juice and zest, and Fiori di Sicilia.
In another bowl, combine 2-3/4 cups flour, baking powder and salt. Stir the flour into the sugar mixture. Stir in the chocolate chips and (optional) chopped pistachios. If the dough seems too wet, add the remaining 1/4 cup of flour, if not, leave it out.
Drop rounded tablespoons of the batter onto the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are very slightly golden.
Remove from the oven; cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
To decorate: When the cookies are completely cool, drizzle with melted semi-sweet chocolate and add candy sprinkles (if desired).
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Ricotta cheese makes these cookies light and tender with a cake-like consistency. You can make them with or without chopped pistachios and drizzled chocolate topping. These cookies are sometimes called cannoli cookies because they have similar ingredients shared with traditional cannoli.
If you ever notice a distinct flavor in some Italian desserts that makes them extra-special, it's a good chance that they contain Fiori di Sicilia. It has a unique taste that elevates the flavor of baked goods and desserts.
Fiori di Sicilia has a unique taste that elevates the flavor of baked goods and desserts. It takes over 28 lbs of citrus peels to make 1 oz of this baking oil. It is manufactured by the original creator and perfected over 50 years to produce the most delightful aroma you get when you open the bottle. It tastes just as good as it smells. It is very concentrated and generally requires less than a teaspoon to flavor cakes, cookies, breads or ice cream.