
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
Cal/Serv:
785
A Sicilian favorite across the globe, cannoli will always be a dreamy delicacy. In this version, the classic dessert is transformed from a creamy ricotta-filled crispy shell to a shareable party dip. Not only will your chips not get soggy, but they’re completely gluten-free (so everyone can get a taste). If you’re all about the filling—or are sensitive to gluten—this is the perfect easy dessert or last-minute appetizer that even die-hard cannoli fans won’t be able to get enough of.
What are cannoli chips made of?
These gluten-free chips are made from gluten-free wheat flour, cinnamon, sugar, butter, eggs, and white wine. There are so many varieties of gluten-free flours on the market, but not all of them are winners. Caputo OO gluten-free flour is fantastic for pastries, breads, pizza, and pastas. Imported from Italy, it’s a high-protein wheat flour that’s perfect for this recipe.
Can I bake these?
If you’re not about frying your chips, bake them instead! Preheat your oven to 350° and line a sheet tray with parchment. Lay the dough flat—the chip aren’t going to rise or spread, so you can keep them about 1/2" apart. Bake for 15 minutes until golden brown and crispy, then let cool completely before devouring.
What ricotta should I use?
The key to the best cannoli cream is ricotta impastata. Ricotta impastata, also known as a ricotta paste, is drier and best used in applications that need low-moisture. Basically it’s your typical whole-milk ricotta drained of its whey and pressed through a sieve. If if you can’t find any at the store, you can use drained whole milk ricotta instead.
Tip: If you’re having trouble sourcing cinnamon extract, you can use ground cinnamon. The ratio would be 1 to 1 1/2 teaspoons ground cinnamon to 1/2 teaspoon cinnamon extract. Always adjust as needed.
Storage.
The chips should be stored in an airtight container or zip-top bag at room temperature to be enjoyed for about 1 week. The dip should be placed in a sealed container in the fridge for no more than 4 days for the best quality. Make it ahead of time for the easiest appetizer or party-winning dessert!
Made this recipe? Let us know in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 1 cup
(145 g.) gluten-free wheat flour, plus more for dusting
- 1/2 tsp.
ground cinnamon
- 7 Tbsp.
granulated sugar, divided
- 2 Tbsp.
salted butter, frozen
- 2
large egg whites
- 1 Tbsp.
moscato wine or white wine
- 8 oz.
ricotta impastata or drained whole-milk ricotta
- 6 oz.
whole-milk ricotta
- 1/2 tsp.
cinnamon extract
- 1/3 cup
(60 g.) mini chocolate chips
Vegetable oil, for frying (about 3 c.)
Directions
- Step 1In a large bowl, whisk flour, ground cinnamon, and 2 tbsp. granulated sugar to combine. Grate butter into flour mixture and mix to combine.
- Step 2Create a well in the center of flour mixture and add egg whites. Gently whisk to combine, starting from the center and working toward the outside. Add wine and mix with a wooden spoon to combine. Using your hands, knead dough in bowl until smooth.
- Step 3Turn out dough onto a clean work surface. Pat into a rectangle, wrap in plastic, and freeze 15 to 30 minutes.
- Step 4Meanwhile, in the large bowl of stand mixer fitted with the paddle attachment, beat ricotta impastata, whole-milk ricotta, cinnamon extract, and remaining 5 tbsp. granulated sugar on medium speed until combined, about 2 minutes. Fold in chips. Refrigerate dip until ready to use.
- Step 5In a large heavy skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350° to 370°.
- Step 6On a floured work surface, roll dough to a rectangle between 1/16" and 1/8" thick (if dough is sticky, dust with flour). Poke dough with a fork, then cut 1 1/2" to 2" diamonds.
- Step 7Gently lower dough into oil and fry, flipping halfway through, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Let cool completely.
- Step 8Serve chips with dip alongside.
Advertisement - Continue Reading Below

Blueberry Crisp

Lemon-Blueberry Cheesecake Lasagna

Blueberry Crumble Cheesecake Bars

Strawberry Shortcake Ice Cream Cake
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below