Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces ricotta cheese, drained well
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup chopped pistachios
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 4: While the cake is cooling, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Stir in the mini chocolate chips and chopped pistachios.
- Step 5: Once the cake is completely cool, spread the ricotta filling evenly over the top. Cut into squares and serve.
Notes
- Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days, but they are best enjoyed fresh.
- For a warm, gooey center, gently reheat individual squares in the microwave for 10-15 seconds.
- Serve these delightful squares with a dusting of powdered sugar and a dollop of extra ricotta filling for an elevated presentation.
- To prevent the filling from becoming watery, make sure your ricotta cheese is VERY well-drained before mixing it with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American