Description
This Halloween Spooky Cannoli Dip with Lace Cookies is a festive and delicious treat perfect for spooky gatherings. The dip combines creamy ricotta, cream cheese, and vanilla pudding mix with semi-sweet chocolate chips for a rich, smooth filling reminiscent of traditional cannoli. Paired with delicate, crisp almond lace cookies flavored with cinnamon and a hint of vanilla, this dessert offers both texture and flavor, making it ideal for parties or seasonal celebrations.
Ingredients
Scale
Almond Lace Cookies
- 3/4 cups blanched slivered almonds
- 3.5 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 1.5 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- Red food coloring (optional)
Cannoli Dip
- 1.5 cups whole milk ricotta
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 package vanilla or french vanilla pudding mix
- 1/2 cup mini semi-sweet chocolate chips
- Candy eyes and additional mini chocolate chips for garnish (optional)
Instructions
- Prepare Almond Lace Cookie Batter: In a medium saucepan over low heat, melt the unsalted butter. Stir in granulated sugar, light corn syrup, heavy cream, vanilla extract, fine salt, and cinnamon until combined and slightly thickened. Add the blanched slivered almonds, all-purpose flour, and a few drops of red food coloring if desired. Mix until fully incorporated, ensuring the almonds are evenly coated.
- Bake Almond Lace Cookies: Preheat the oven to 350°F (175°C). Drop tablespoon-sized dollops of the batter onto a parchment-lined baking sheet, spacing them well apart to allow spreading. Bake for approximately 8-10 minutes or until the cookies are golden brown and lacy around the edges. Remove from oven and let cookies cool completely on the baking sheet; they will crisp up as they cool.
- Make Cannoli Dip Filling: In a large mixing bowl, combine the softened cream cheese and whole milk ricotta. Using an electric mixer, beat until smooth and creamy. Gradually add the pudding mix and continue mixing until fully blended. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold into the ricotta mixture. Stir in the mini semi-sweet chocolate chips evenly throughout the dip.
- Assemble and Serve: Transfer the cannoli dip into a serving bowl and garnish with candy eyes and additional mini chocolate chips for a fun Halloween touch. Serve the dip chilled alongside the almond lace cookies for dipping and spreading. Enjoy this spooky and tasty treat at your Halloween party or seasonal gathering.
Notes
- Ensure cookies are fully cooled before serving to achieve optimal crispness.
- You can substitute light corn syrup with honey or agave syrup, but it may slightly alter texture and flavor.
- For a more festive presentation, add red food coloring to the almond cookie batter sparingly to create a blood-red effect.
- Use full-fat ricotta and cream cheese for best creaminess and flavor in the dip.
- Store the dip covered in the refrigerator for up to 2 days; cookies are best fresh but can be stored airtight for a few days.
