Pignoli cookies stuffed with Cannoli cream

Pignoli cookies stuffed with Cannoli cream


Having a gluten allergy is just no fun. Especially when you walk into an Italian bakery! What a find when I went to a fabulous bakery in NY when I saw they had a gluten free Pignoli cookie stuffed with Cannoli cream! Why had I never thought of this??? Pignoli cookies are made with almond paste and egg whites…TOTALLY gluten free! I knew I could add the Kitchen Witchy spin on these treats by making the cannoli cream chocolate and cinnamon! These are a MUST to satisfy your sweet tooth and delight all the Gluten Free people in your life at the holidays and year round!

10 People
20 Minutes
15 Minutes
Gluten Free, Vegetarian

For the Pignoli:

  • 14 oz Almond Paste
  • 1/2 cup sugar
  • 2 cups confectioners sugar
  • 2 egg whites
  • Pine nuts (or slivered almonds)

For the Cannoli Cream:

  • 1 cup Whole Milk Ricotta Cheese
  • 1/4 cup Confectioners sugar
  • 2 TBSP Cucina Aurora Chocolate Cinnamon Dessert Dip Mix
  • 1/4 cup mini chocolate chips (optional)
  1. Heat oven to 325 degrees.
  2. In a food processor mix Almond Paste, Sugars, and egg whites on medium speed until well combined.
  3. Scoop into balls and roll in Pine Nuts.
  4. Place each ball on a cookie sheet lined with parchment paper, leaving 2 inches between each one to allow for spreading while baking.
  5. Bake for 10-15 minutes until lightly golden brown.
  6. Remove from pan and allow to cool 20 minutes.
  7. While cookies are baking, make the cream: In a medium size bowl mix Ricotta cheese, 1/4 cup confectioners sugar, Chocolate Cinnamon Dessert dip and chocolate chips. Mix well and chill for 30 minutes.
  8. Make sandwiches using the cookies and the prepared cream. Refrigerate and serve chilled. ENJOY!

*NOTE* Pignoli cookies can be made ahead and frozen in an air tight container for up to 3 months. Whip up a batch of cream the night before guests arrive and make the sandwiches up to a day before serving. DO NOT freeze cream…it will not defrost well and the consistency will change.

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