• Lucia Borzillo

No Baking Tonight. Throw Back Friday Night

So there was this Tropical Storm. Lots and lots of wind. We did not have any damage to our house, just lots and lots of branches down.


We lost power at 2:30 pm on Tuesday. The power came back on today at 7:30 am.


I took a half-day today to pick up the pieces of a rather stressful week. Laundromat and grocery store. Yes, we lost a lot in the fridge and freezer. I contacted our insurance agent but have received no reply. I am not holding my breath on this one.


Needless to say by the end of the day and after two glasses of wine I am ready to crash.

So no baking tonight.


But I thought I would post a previous Friday Night Baking Adventure. It was from a year ago, I actually picked this post up from So What Are You Making For Dinner, my other blog.

Cannoli Cookies.

The recipe is from the cookbook, Cooking With Nonna.

These cookies are absolutely delicious!


Ingredients-

1 cup unsalted pistachios

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 teaspoons vanilla extract

1 1/4 teaspoons ground cinnamon

1 orange, zest only

1 large egg, room temperature

8 ounces whole milk ricotta, room temperature

1 cup mini semisweet chocolate chips

For Glaze-

2 cups confectioners sugar

3 tablespoons milk, plus more if needed

1/4 teaspoon vanilla extract

For Topping-

Chocolate Sprinkles


Method-

Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds.

Transfer to a bowl and set aside.

Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper.

In a mixing bowl whisk together the flour, baking powder, and salt.

Set aside.

In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter,

vanilla, cinnamon, and zest.

Beat on medium-high speed until fluffy, about 5 minutes.

Beat in the egg and the ricotta.

Add in the dry ingredients little by little until a dough forms.

Mix in the pistachios and chocolate chips.

Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet.

Bake for 10-12 minutes.

The bottoms of the cookies should slightly brown.

Cool completely before glazing.


To make the Glaze:

In a bowl mix together the confectioners sugar, vanilla, and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Top with chocolate sprinkles.


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