recently had these delicious cannoli cookies packaged in clear container at someone's bbq...the label said, i think maria taralli, inc or maria tarelli, inc...& i think they had an address of west babylon, long island, ny...has anyone ever had these addictive cookies or is familiar with this company or bakery?
Were you every able to obtain a recipe for the cookies? I just picked up a container from a local Italian grocery store here in Wisconsin and LOVED the cookies. I have searched everywhere for this recipe that calls for the ricotta cheese in it. Any luck finding it? If so, would you be so kind to pass it on?
I realize this is a pretty old post, but wonder if the recipe was ever found? I, too, have fallen in love with this cookie and have found a recipe that might be pretty close.
I hope someone will post if they've either tried the above or have already found the recipe. Thanks!
This is the closest that I've come. I don't like lemon in the icing, so I use vanilla extract instead.
2¼ cups all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
½ cup (1 stick) unslated butter, room temperature
2 large eggs
8 ounces fresh ricotta , drained
½ teaspoon vanilla extract
2 teaspoons Lemon zest, plus 1/4 cup lemon juice
2 cups confectioner's sugar, sifted
Preheat oven to 325 degrees F. sift together flour, baking powder, and salt into a bowl, and set aside.
Line two baking sheets with parchment paper.
Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do no overmix.
Drop the dough in heaping tablespoons onto the baking sheets. Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes. Remove from oven, and cool on wire racks.
When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioner’s sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on racks until all are done. Let dry for 2 hours before storing.
Thanks, that lemon icing just doesn't sound right to me either, or any icing but I could be wrong about that. Mini chocolate chips in the dough definitely though. I'm also wondering if subbing something for the vanilla extract in the icing, like dark rum or cinnamon oil, might make it interesting? But I'd like to to be as close to real cannoli filling as possible. I haven't made cannoli from scratch since the 1970s and can't remember what I used to do unfortunately...except the shells, they almost smoked us out of the house! After that I think I threw the recipe away, this sounds so much easier. I can get great cannoli at the bakery, but this is so different. Think I'll put it on my Easter menu!