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    Cannoli Pinwheel Cookies

    Cannoli Pinwheel Cookies


    Make this year's Christmas extra special with these Cinnamon Cannoli Pinwheel Cookies.  With their eye catching spiral, delicious cinnamon flavor, and secret ingredient (our cinnamon original cannoli chips) they're sure to be the most talked about cookie on your holiday table!  

    These cookies are a bit of a project, but well worth the time.  They're best made over a few hours, so plan in advance before starting this project. The most important step that cannot be skipped is chilling the log of dough before cutting it, so if you don't have time to let the dough rest for 3 hours, these cookies might not be for you. You could however, try one of our other quick cannoli recipes - try our Cannoli Chip Toffee or Cookies and Cream Cannoli Bark if you're short on time.  

    Here is what you need:

    Vanilla Cookie Dough

    1 stick of butter (1/2 cup)

    1 tsp vanilla

    1 egg

    2/3 cup sugar

    1/4 tsp baking powder

    pinch of salt 

    1 1/2 cups of flour

    Cinnamon Cannoli Dough

    6 tbsp butter (3/4 of a stick)

    1/2 tsp cinnamon

    1 egg

    1/3 cup of sugar

    1/2 cup of cinnamon cannoli crumbs

    1/4 tsp baking powder

    pinch of salt

    1 1/2 cups of flour 

    Start with the vanilla dough.  In a medium size mixing bowl (using either a hand beater or stand mixer) cream butter, sugar, salt and vanilla until fluffy.  Add the egg, once fully incorporated, mix in flour, baking powder and pinch of salt. Remove dough from the bowl.  Flatten into a disk, then wrap in plastic and refrigerate for at least an hour.  

    Make the cinnamon cannoli dough in a similar way.  To start make cannoli crumbs.  You can crush them by hand for a coarser texture, using a mallet or rolling pin to crush the chips, but for this recipe we used a food processor to chop them uniformly.  Pour cannoli chips, 1/2 tsp of cinnamon, and the sugar into a food processor and pulse until the chips are finely crushed.  Be careful not to go to let it turn into cannoli butter (yum) so once they start to get fine, open and stir with a spatula.  In the same stand mixer/medium bowl, cream butter and cannoli and sugar mixture.  Once light and fluffy, add the egg and beat until incorporated.  Mix in flour, salt, and baking powder, remove dough from the bowl.  Flatten into a disk and refrigerate for at least an hour.  


    Rolling vanilla dough for cinnamon cannoli pinwheel cookies


    Flour your table and rolling pin, and roll out your refrigerated vanilla dough into a 18" x 12" rectangle. Set aside, and roll the cannoli dough into a slightly smaller 17" x 11 1/2" rectangle. Lightly mist the vanilla dough with a spray bottle if floury, and place the cinnamon cannoli dough on top of it.  Rolling the dough out on parchment paper can help transport them here too.  


    Rolling cannoli and vanilla doughs for cinnamon cannoli pinwheel cookies


    Starting on the long side, roll the sheets of dough into a tight spiral, making an effort to squeeze out any air bubbles that form.  Seal the edge (if too floury use a bit of water to help stick) and wrap the log in plastic wrap or parchment paper.  Refrigerate for two hours, or freeze for one.  


    Rolling up pinwheel cookies with original cannoli chips


    Preheat the oven to 350 F, and line a baking sheet with parchment paper or silicon baking mats.  

    Remove dough from the fridge or freezer, unwrap and place on a clean cutting board.  Using a sharp knife, slice into 1/4" slices.  If frozen, let thaw for about 15 minutes until soft enough to cut.  


    Sliced pinwheel cookies, cinnamon sugar cannoli chip cookies


    Place cookies on the tray (this should make enough for two baking sheets worth) and either wrap remaining dough, or prepare a second tray.  

    Bake cookies for 12 to 14 minutes, or until they start to feel firm. Remove from oven then transfer to a rack to cool.  


    Cinnamon Sugar Cannoli Chip Pinwheel cookies


    These cookies are a little soft, they don't have a lot of crunch or snap, but will last for a few days stored in an airtight container.  Freeze extra dough and cut cookies when needed.


    Cookies & Cream Cannoli Bark

    Cookies & Cream Cannoli Bark

    Calling all cookies and cream lovers! We have an easy, delicious dessert for you! This fast recipe comes together quickly with white chocolate and our Cookies and Cream Original Cannoli Chips.  

    Lets get cooking!

    You'll need

    1 12oz bag of white chocolate chips

    1 5.1oz bag of original cannoli chips

    Baking sheet, parchment paper or silicon baking mat, heat proof bowl, spatulas


    Melted white chocolate for Cookies and Cream Cannoli Chip bark


    Pour white chocolate discs or chips into a heat proof bowl and microwave for 30 second increments (stirring in between) until smooth. Pour onto a baking sheet covered with either a silicon baking mat or parchment paper


    Spreading white chocolate for cookies and cream cannoli chip bark


    Using a spatula or knife, spread chocolate to desired thickness, ours was on the thin side, no more than 3/8" at its thickest.  A thicker bark will take longer to cool, and might be harder to distribute the chips in so we recommend going thinner.  


    Spreading cookies and cream original cannoli chips on the white chocolate


    Crush cannoli chips over the white chocolate and press some larger pieces in so they go all the way through the white chocolate.  You want to work reasonably quickly so the chocolate doesn't begin to set


    Close up of white chocolate cannoli chip bark


    Let cool at room temperature until chocolate has set. Try to avoid putting it in the fridge to cool, the extreme change in temp can cause your chocolate to loose its sheen. 


    Cookies and Cream Cannoli Chip bark


    Break into pieces and enjoy with family and friends!  Store in an airtight container for up to two weeks.  


    Original Cannoli Chips Recipe for Cookies and Cream bark

    Cannoli Chip Toffee

    Cannoli Chip Toffee

    This simple dessert combines a few of our favorite things, rich chocolate, buttery toffee and cannoli chips of course!  Sprinkled with a little flaky sea salt, this addictive treat is guaranteed to be one of the most popular desserts on your holiday table! 
    You'll need:
    2 bags of original cannoli chips (we used powdered sugar)
    2 sticks of butter
    1 cup of packed brown sugar
    2 cups of milk or semi sweet chocolate chips
    flaky sea salt for topping (optional)
    We recommend using a half sheet pan, about 10"x15" or something similar.  Other helpful items include: a silicon spatula, an offset spatula, parchment paper or aluminum foil, non stick cooking spray.  
    To start, preheat your oven to 400 degrees F.  Line your baking sheet with parchment paper or aluminum foil.  If using foil, lightly spray with non stick cooking spray.  Line the tray with a single layer of cannoli chips until completely covered.  
    Original Cannoli Chip Toffee
    Melt melt butter, and brown sugar over medium heat.  Once the sugar has dissolved and the mixture is boiling, cook for 3 more minutes.  We recommend using a medium size sauce pan, the butter and sugar mixture can almost double in size when bubbling. 
    Pouring Toffee 
    Immediately spread the hot caramel over the cannoli chips, use the silicon spatula to spread it as evenly as possible over the chips.  Using oven mitts or a potholder, place the tray with the caramel covered chips into the oven.  Bake for 5-7 minutes, checking after 5, until the whole tray is bubbly.  
     Cannoli Chip toffee chocolate chips
    Remove from the oven, immediately sprinkle chocolate chips over the hot toffee.  We like using mini chocolate chips here, they'll melt more evenly and a little faster.  After a few minutes, the chocolate chips should be melted through, use an offset spatula or knife to smooth the chocolate over the toffee. 
    Smoothing Chocolate Cannoli Chip toffee
    Sprinkle the melted chocolate with flakey sea salt, chopped nuts, or even more cannoli chips!  Cool completely, then peel parchment paper or foil and break into pieces.  We don't recommend chilling in the fridge, the drastic temperature change can cause the chocolate to become discolored. 
    Sprinkle sea salt to finish cannoli chip toffee
    Once it has been fully cooled at room temperature, finished toffee can be stored in the fridge or in an airtight container for up to 2 weeks (but we're sure it wont last that long!) 
    Salted Dark chocolate toffee with cannoli chips

    Thompson Island 4K Trail Run

    Golden Cannoli was a proud participant and sponsor of this years Thompson Island 4K Trail Run! This unique race takes place on Thompson Island in Boston Harbor and raises money for the Thompson Island Outward Bound Program.  Golden Cannoli Staff took the ferry over, participated in the race, then enjoyed barbecue and drinks on the island before taking the ferry back into the city.  

    Golden Cannoli Thompson Island 4K run

    Thompson Island is one of 11 outward bound sites in the U.S. and provides opportunities for students to learn outside of school in their island classrooms.  Their programs are free and play a crucial role in closing achievement and opportunity gaps facing Boston middle schoolers.  They focus on more than just academics, and work on team building, character development, compassion and service.  To learn more about their programing, please click here.  

    Golden Cannoli Participates in thompson Island outward bound

    We are so grateful for the opportunity to give back to such a great cause, and look forward to participating again next year! 

    Golden Cannoli employees run thompson island 4K

    Thank you for having us! 

    Pumpkin Cannoli Cream

    Golden Cannoli Pumpkin Spice Cannoli Cream recipe

    Fall is in the air and has got us thinking about cozy, comforting foods. We're excited to share our lightly spiced, pumpkin cannoli cream recipe with you. Whether you're using it with our premium cannoli cream, or mixing the whole recipe from scratch, this easy recipe is sure to make people think of changing leaves, pumpkins and the cooler weather to come.  

    Use it to fill cannoli, as a dip for cannoli chips (we love it with our cinnamon chips) or even as a filling for a cannoli crust tart.  This filling is best made the day ahead, that extra time gives the flavors a chance to meld for the perfect blend of pumpkin and spice. 

    Fills 20 small cannoli, or 8 large shells


    2 cups of sweetened cannoli filling (use our recipe here)

    1/2 cup of pumpkin puree

    1/8 tsp of nutmeg

    1/8 tsp ground ginger

    1/8 tsp of allspice 

    2 tsp of cinnamon

    Pumpkin Spice Cannoli Cream

    Combine cannoli cream with pumpkin puree and spices.  If you're making your own cannoli cream, its essential that you remove some of the water from the pumpkin puree or ricotta before making.  Either drain the ricotta in cheesecloth overnight, or dry the pumpkin puree on a stovetop over medium heat until most of the moisture has been released.  

    Decorated Pumpkin Spice cannoli, fall cannoli dessert ideas

    Fill cannoli with cream an hour before serving.  This will fill 20 small cannoli shells or 8 large.  Top with cinnamon, or candied pecans and pumpkin seeds.  

    Cinnamon Cannoli Tarts with Pumpkin spice ricotta filling

    We also use this filling to make cannoli tarts with caramel, candied pecans and cinnamon cannoli crumb shells.  Click here to learn how to make cannoli tart shells