Gently press the crumbs into the filling to adhere slightly.
Continue with the refrigeration, dusting of powdered sugar, and garnishing as per the original recipe.
This additional step will give you a crunchy texture on top that is reminiscent of a cannoli shell, providing a contrast to the creamy ricotta filling.
Instructions:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to lift the squares out easily.
Make the crust: In a large bowl, whisk together flour, sugar, and baking powder. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg and vanilla extract, and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan.
Bake the crust for 15-18 minutes or until lightly golden. Remove from the oven and let it cool completely.
Prepare the filling: In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and orange zest. Mix until smooth and creamy. Fold in the mini chocolate chips.
Spread the ricotta filling over the cooled crust. Smooth the top with a spatula.
Refrigerate for at least 2 hours, or until the filling is set.
Using the parchment paper overhang, lift the dessert out of the pan and onto a cutting board. Cut into 12 squares.
Garnish: Just before serving, dust with powdered sugar, sprinkle with mini chocolate chips, and if desired, add chopped pistachios for a touch of color and crunch.
Serve chilled and enjoy the creamy, cannoli-inspired delight!
Remember, for the best texture, make sure your ricotta cheese is well-drained before using it in the filling.
You can place it in a fine-mesh sieve over a bowl and let it drain in the refrigerator for a couple of hours, or overnight for best results. Enjoy your delicious creation!
