Cannoli Sandwich Cookies

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in egg yolks, egg, and vanilla; scrape sides of bowl, and add ricotta, beating until combined.
2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be sticky.) Fold in ½ cup (113 grams) chocolate chips. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
4. Using a 2-tablespoon spring-loaded scoop, scoop dough (about 41 grams each), and roll into balls. (If dough is sticky, you can dampen your hands with water to roll into balls.) Place 2 inches apart on prepared pans. Flatten into 2¼-inch rounds with the palm of your hand.
5. Bake, one pan at a time, until cookies are set but not browned, 14 to 16 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. In a medium bowl, combine pistachios and remaining ½ cup (113 grams) chocolate chips.
7. Using a 2-tablespoon spring-loaded scoop, scoop Whipped Mascarpone Filling (about 38 grams each) ontoflat side of half of  Place remaining cookies, flat side down, on top of filling. Roll sides of filled cookies in pistachio mixture. Refrigerate for 1 to 2 hours before serving. Refrigerate in airtight container for up to 3 days.
8. In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, orange zest, vanilla, and salt at low speed until well combined, about 30 seconds; scrape sides of bowl. With mixer on low speed, add cold cream in a slow, steady stream. Increase mixer speed to high, and beat until thick, about 1 minute. Use immediately.