XXL chocolate-and-ricotta cannoli cookies

XXL chocolate-and-ricotta cannoli cookies

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  • Makes 6 large cookies
  • Easy
  • 15 minutes
  • 30 minutes


  • 500 g flour
  • 250 g sugar
  • 250 g ricotta
  • 40 g cocoa
  • 1 T baking powder
  • 125 g butter, melted
  • 3 free-range eggs, separated
  • 100 g glacé ginger, chopped
  • 100 g Woolworths almond marzipan, chopped
  • icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 180°C. Combine all the dry ingredients, then add the butter, egg yolks and ginger.

2. In a separate bowl, whisk the egg whites until stiff peaks form, then fold into the cookie dough.

3. Divide the dough into 6 equal pieces, roll into rounds and flatten slightly. Stud with the marzipan, sprinkle with icing sugar and bake on a lined baking tray for 25–30 minutes, or until crispy around the edges. The middle should still be quite moist.

Cook’s note: Add whole glacé cherries for luck.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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