As you guys may already know, I’ve been doing lots of research on the benefits of milling your own flour. Along with trying recipes found online, I’m playing around with converting those made with store bought flour. These Fresh Milled Flour Ricotta Cannoli Cookies are a winner.
I’ve tried them both ways and they’re both delicious but the fresh milled flour version is definitely more hearty and flavorful. Best of all, they’re packed with nutrition. I talked about the benefits in a recent post, but they are worth repeating…
Why is fresh milled flour better than store bought flour?
- By milling your own high-quality clean grain, you’re retaining the massive nutritional benefits of the entire wheat berry – the bran, germ + endosperm.
- With store-bought flour, the bran and germ are removed for shelf stability leaving you with mostly starch & protein and no nutritional value.
- The improved texture of your baked goods is coupled with more fiber, vitamins, healthy fats and minerals.
- Not to mention the awesome flavor from fresh milled flour. It is nutty, sweet and complex.
- Of course, the flavor profile and texture totally depend on the particular grain being used.
I’m very new to the process, but find that I’m already sold on the benefits.
For more in-depth details, here’s some good reading for you…
- Fresh Milled Mama
- Grains in Small Places
- Souly Rested
- Highly recommend getting a copy of Sue Becker’s book, Essential Home-Ground Flour. It’s packed with loads of important information, helpful hints and recipes. I refer to it on an almost daily basis. Also, Sue has an awesome YouTube channel you may find useful.
- On a final note, this testimonial from a nurse on the health benefits of making your own bread with fresh milled flour blew me away!
The ingredients for your Fresh Milled Flour Ricotta Cannoli Cookies…
- Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
- Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides. Coconut sugar, with its lower glycemic index, could be used as an alternative here.
- Whole milk ricotta cheese – Ricotta is the perfect choice here with its slightly sweet taste and creamy texture. If necessary, allow the cheese to drain off any excess moisture.
- Egg – Large egg (chilled or at room temperature) is used in this recipe.
- Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
- Fresh milled flour – Soft white wheat berries work well here with their mild, slightly sweet flavor, perfect for tender baked goods.
- Baking soda – Contributes to a slightly tangy flavor as well as creating a chewier texture. Baking soda also helps baked goods to brown.
- Salt – Finely ground table salt is fine.
- Ground cinnamon – Adds a warm spicy-sweet flavor.
- Orange zest – The finer the better. I use my microplane grater for the best results.
- Mini chocolate chips – Semi-sweet or bittersweet. I use Ghirardelli brand chips, which are readily available in most stores and, so far, don’t contain bio-engineered ingredients.
- Powdered sugar – Also referred to as confectioners sugar. Most products contain cornstarch as an anti-clumping agent. That can be avoided by choosing an organic product where they typically contain a healthier starch.
- Melted chocolate – Semi-sweet or bittersweet, for drizzling. Try to choose a brand that is non-GMO that would not contain bio-engineered ingredients. I typically use Ghirardelli’s baking bars, which are readily available in most markets or online. When a recipe calls for chocolate to be melted, avoid using chips since they contain stabilizing ingredients that can alter the consistency.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the ricotta cheese, egg and vanilla extract.
- Mix until smooth.
- In a separate bowl, whisk together the fresh milled flour, baking soda, salt and cinnamon.
- Gradually add the flour mixture to the wet mixture.
- Mix until just combined.
- Fold in the orange zest and mini chocolate chips.
- Cover the bowl and let the dough rest for 30 to 60 minutes.
- This will allow the fresh milled flour to fully hydrate and absorb all of the liquid.
- Line a small flat pan with parchment paper.
- Scoop the dough into tablespoon-sized mounds.
- Place them in a single layer on the pan.
- Try to make sure they are not touching each other.
- Cover with plastic wrap and place in the freezer for several hours or overnight.
- When ready to bake, line large baking sheet(s) with parchment paper.
- Place the wire rack in the center position and preheat the oven to 350℉.
- Place the frozen dough balls on the lined baking sheet.
- Leave about an inch in between.
- Bake for 15 to 17 minutes, until the edges are just turning golden.
- Transfer the baked cookies to a wire rack to cool completely.
- Lightly dust each cookie with powdered sugar.
- Drizzle with the melted chocolate.
- Allow the chocolate to set for several hours before transferring cookies to a storage container.
These Fresh Milled Flour Ricotta Cannoli Cookies are hearty and delicious, just as they are. But…
If you’re not quite ready to venture into the world of milling your own flour at this time, you can still give these a try. Simply replace the fresh milled flour with one and three-quarters cup of your preferred unbleached all-purpose flour. Definitely worth a try.
Fresh Milled Flour Ricotta Cannoli Cookies
Inspired by a recipe from Tasteful Bites
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar (250 grams)
- 1 cup whole milk ricotta cheese, drained (256 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 279 grams fresh milled flour - soft white wheat berries (about 2 1/4 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon freshly grated orange zest
- 3/4 cup mini chocolate chips (150 grams / 5.3 ounces)
- powdered sugar, for dusting
- melted chocolate, for drizzling (about 2 to 3 ounces)
Instructions
-
In a large bowl, cream the butter and sugar until light and fluffy. Add the ricotta cheese, egg and vanilla extract. Mix until smooth.
-
In a separate bowl, whisk together the fresh milled flour, baking soda, salt and cinnamon. Gradually add the flour mixture to the wet mixture. Mix until just combined.
-
Fold in the orange zest and mini chocolate chips. Cover the bowl and let the dough rest for 30 to 60 minutes. This will allow the fresh milled flour to fully hydrate and absorb all of the liquid.
-
Line a small flat pan with parchment paper. Scoop the dough into tablespoon-sized mounds and place them in a single layer on the pan. Try to make sure they are not touching each other. Cover with plastic wrap and place in the freezer for several hours or overnight.
-
When ready to bake, line large baking sheet(s) with parchment paper. Place the wire rack in the center position and preheat the oven to 350℉.
-
Place the frozen dough balls on the lined baking sheet, leaving about an inch in between. Bake for 15 to 17 minutes, until the edges are just turning golden.
-
Transfer the baked cookies to a wire rack to cool completely. Lightly dust with powdered sugar and drizzle with the melted chocolate. Allow the chocolate to set for several hours before transferring cookies to a storage container.
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More hearty cookies…
