Description
This Halloween Spooky Cannoli Dip with Lace Cookies is a festive, creamy dessert perfect for Halloween parties. The rich, velvety cannoli dip made from ricotta, cream cheese, and pudding mix pairs wonderfully with delicate, crispy lace cookies flavored with cinnamon and almonds, dyed with red food coloring for a spooky twist. Garnish with candy eyes and chocolate chips to complete the eerie effect.
Ingredients
Scale
For the 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 (to tint the cookie batter)
For the 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 the Lace Cookie Batter: In a mixing bowl, combine the blanched slivered almonds, flour, sugar, cinnamon, and salt. In a separate saucepan, melt the unsalted butter with the heavy cream, light corn syrup, and vanilla extract over low heat. Once melted and combined, remove from heat and add the red food coloring to achieve the desired spooky tint. Pour the wet mixture into the dry ingredients and mix until a smooth, thin batter forms.
- Bake the Lace Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop small spoonfuls of the lace cookie batter onto the sheet, about 3 inches apart, to allow spreading. Bake for 8–10 minutes or until the cookies are golden and lacy. Remove from the oven and let cool completely. The cookies will harden as they cool, becoming crisp and delicate.
- Make the Cannoli Dip: In a large mixing bowl, beat the softened cream cheese and ricotta together until smooth and creamy. Gradually add the vanilla pudding mix, continuing to beat until fully incorporated. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the ricotta mixture to lighten the dip. Stir in the mini chocolate chips for an added texture and flavor burst.
- Assemble and Garnish: Transfer the cannoli dip to a serving bowl and sprinkle extra mini chocolate chips on top. Artistically add candy eyes to the dip for a Halloween-themed presentation. Serve the lace cookies alongside the cannoli dip, allowing guests to dip and enjoy this spooky treat.
Notes
- Ensure the cream cheese is softened to room temperature for easier blending.
- The lace cookie batter is thin; spreading during baking forms the delicate lacy texture.
- Use parchment paper to prevent sticking and to achieve the perfect lace cookies.
- Adjust the amount of red food coloring to your preference for color intensity.
- The dip can be chilled for an hour to thicken before serving if desired.
- For a nut-free version, omit almonds and increase flour slightly, though texture will vary.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
