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Home » Recipes » Desserts (All) » Cookies » Holy Cannoli Cookies Recipe (Italian Christmas Cookies)

Holy Cannoli Cookies Recipe (Italian Christmas Cookies)

November 17, 2017 262 Comments

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Holy Cannoli Cookies, an easy recipe for cannoli cookies with ricotta, chocolate chips, and pistachios! Fun Italian Christmas cookies, inspired by Italian cannoli, that will make a great addition to your Christmas cookie baskets and gifts this year!

(For your shopping convenience, this post contains affiliate links.)

Cannoli Cookies Recipe - a fun twist for easy Italian Christmas Cookies with ricotta, chocolate chips, and pistachios! SnappyGourmet.com

Ever have a cannoli? Growing up with an Italian American parent, we had cannoli regularly and they are one of my favorite desserts! Since we’re approaching Christmas cookie season, I thought it was about time to make some Holy Cannoli Cookies, inspired by one of my favorite Italian pastries! These Cannoli Cookies may not be an authentic Italian cookie recipe, but I love them as my own Italian Christmas cookies!

Cannoli Cookies Recipe - a fun twist for easy Italian Christmas Cookies! SnappyGourmet.com

Ohhh how I love making an assortment of cookies for the holidays, don’t you? My Elvis Inspired Cookie Cups and Chocolate Turtle Cookies are always a popular choice, but thought I’d try some new flavors and cookies this year and thus these fun Holy Cannoli Cookies were born!

Although we typically just call them Cannoli Cookies. They have been super popular on my site and on Pinterest. I get so many comments and emails about these cookies year round.

If you’re looking for more fun Italian inspired cookies check out these Tiramisu cookies and Italian Sprinkle Cookies.

These Cannoli Cookies have a cake-like texture, and no they do not taste exactly like cannoli. Nothing tastes exactly like a cannoli besides a cannoli. But they are delicious and have a lot of great flavor!

Cannoli are different to different people, so if you make substitutions or changes, you may have different results.

 

What is a Cannoli?

Wondering what the heck a cannoli is? Maybe we should start with that.

Cannoli are from the Sicily region of Italy but have become very Americanized. I asked a lot of my Italian American friends what kinds of cannoli they grew up with. Like pizza, everyone had their own favorites!

Cannoli are made up of a fried pastry dough tube that is generally crispy.

What’s in a cannoli? They are generally filled with sweetened ricotta cheese. Cannoli may be plain with the sweetened ricotta and no additional ingredients. Or the cannoli filling may contain such things as chocolate chips, candied fruit, citrus zest/juice, wine, pistachios (or other nuts), maraschino cherries, and/or cinnamon.

You can usually find cannoli at most Italian bakeries, specialty grocery stores, and even sometimes your neighborhood grocery store.  You can even find a cannoli kit on Amazon and sometimes at local specialty grocery stores. Even our Costco carries a great cannoli kit around the holidays.

Or if you’re wondering where to buy cannoli shells so you can fill them yourself, try these different types on Amazon or your local specialty grocery stores. You can even ask the Italian bakeries to sell you just the cannoli shells so you can make your own filling of choice.

 

 

Equipment You May Need

You probably have most of these items in your kitchen, but just in case you don’t, a few suggestions to help you get started…

  • Medium Cookie Scoop – I love using a medium cookie scoop to help get the same size cookie every time.
  • Cookie Sheets – I can’t stress enough how good quality baking sheets can make such a difference.
  • Parchment Paper – Helps for the perfect cookies and precut parchment paper makes cleanup a breeze.
  • Cooling Racks – Don’t leave the cookies on the baking sheets too long or they’ll over brown on the bottom. Move them to cooling racks to finish cooling.
  • Zester – An inexpensive zester for fresh orange zest will make things a lot easier.

Again, you don’t necessarily need all of that equipment. Just suggestions to make things easier.

Cannoli Cookies Recipe - Italian Ricotta Cookies and fun twist on Cannolis! SnappyGourmet.com

There are many MANY varieties of Cannoli Cookies. I’m not sure I’d say any are really authentic Italian cookies (so don’t send me hate mail….) but rather a fun twist on the Italian pastry.

Like I said cannoli are different to different people. Everyone swears the cannoli near them are the ONLY authentic cannoli. I can’t even begin to tell you how many emails I get on this. Some people grow up with cannoli that is just the pastry shell and plain cannoli cream. Some people are used to cannoli with chocolate and nuts. And some swear candied fruit in the cream is the only way to go. And some swear cannoli need maraschino cherries.

So again with all that said, you can change up the flavorings a little in these cookies. Add or substitute your favorite flavorings for mix-ins for the cinnamon, vanilla, orange zest, chocolate chips, and pistachios. Just be careful because of course making changes can really change the cookies.

Cannoli Cookies Ingredients

  • Butter – Unsalted. You could use salted butter, but then adjust the salt in the recipe.
  • Sugar – Regular white granulated sugar.
  • Eggs – Large eggs.
  • Ricotta Cheese – Drain off any excess liquid, but you do not need to strain the ricotta cheese overnight unless it’s VERY watery. If it’s the consistency of say sour cream, it will be fine. I would use full-fat ricotta. Low fat might work, but I haven’t tried. Again, as long as it’s not super watery.
  • Vanilla Extract – You could also use a little Fiori di Sicilia or even almond extract.
  • Ground Cinnamon – Just a little ground cinnamon. If you like a lot of cinnamon, you can sure add more.
  • Orange Zest – A little fresh orange zest makes such a difference. Don’t worry, it doesn’t overpower the other flavors. If you really don’t like orange, you could omit it, but I do highly recommend trying it.
  • Baking Powder – To help the cookies rise.
  • Baking Soda – To help the cookies rise.
  • Salt – Adjust if you’re using salted butter.
  • All-Purpose Flour – Regular white all-purpose flour.
  • Mini Chocolate Chips – Or you could use finely chopped chocolate.
  • Pistachios – I used lightly salted pistachios. If you have a nut allergy you can omit the pistachios or could use walnuts or pecans (although not traditional, still good).

 

How to Make Cannoli Cookies

(Full printable recipe is at bottom of the post. Be sure to check out my How to Bake Cookies that are Perfect Every Time for great cookie tips.) 

  • MIX. Beat together butter and sugar. Add eggs and ricotta. Then add vanilla, cinnamon, and orange zest.
  • DRY INGREDIENTS. Beat in baking powder, baking soda, and salt, then flour. Stir in some of the chocolate chips, and pistachios. Chill one hour.
  • PREHEAT. Preheat oven. Line baking sheets with parchment paper.
  • DROP. Drop dough onto baking sheets.
  • BAKE. Bake until golden brown, cool.
  • DRIZZLE. Melt rest of chocolate chips. Drizzle on top of cookies. Cool for chocolate to set.

To make things easy, I made the whole cannoli cookie dough right in one bowl. You probably should mix the dry ingredients separately and be a little more careful, but I really didn’t want a huge cleanup. Feel free to be more careful if you’d like. :)

Cannoli Cookies Recipe - a fun Italian Christmas Cookie recipe! SnappyGourmet.com

Serving Suggestions

  • Serve these cookies at room temperature.
  • These Italian cookies are delicious with coffee, espresso, cappuccino, or even hot chocolate like this Italian Hot Chocolate! Yum!
  • Some fresh raspberries, strawberries, or blueberries on the side are also a great addition.

 

Quick Tips for Best Results

  • You shouldn’t need to drain the ricotta cheese overnight for this recipe, although you can if you want. Drain off any excess at the top of the container when you open the ricotta and that should be fine. BUT if your ricotta does seem really thin and watery, you can drain it overnight. As long as it’s the consistency of like sour cream, it should be fine. See how to strain ricotta cheese if you want to try that.
  • Everyone has a different opinion on what cannoli taste like. Nothing tastes like cannoli, except cannoli. These are just a fun cookie with similar flavors. You can adjust the flavors as you see fit including the cinnamon, orange zest, vanilla, chocolate, and pistachios. Although I would recommend making the cookies as written at least the first time.
  • Use good quality chocolate or chocolate chips for the drizzling. Some chocolate does tend to melt better than others.
  • These Cannoli Cookies do tend to have a bit of a cake-like texture. Be careful to not over bake them and cool them on a cooling rack so they don’t get overly brown on the bottom if left on a hot pan.

Cannoli Cookies Recipe - a fun twist for easy Italian Cookies! SnappyGourmet.com

Cannoli Cookies FAQ

How should I store Cannoli Cookies?
Store in an airtight container at room temperature.

Can I freeze Cannoli Cookies?
Yes! I would suggest freezing them in a single layer on a baking sheet that has been lined with parchment paper or a silicone mat. Once the cookies are frozen you can then wrap them or place in sealable bags. Try to get out as much air as possible. Freezing them individually in a single layer first will help prevent the cookies from sticking together.

How long will the cookies last?
I would guess the cookies will last at least a few days at room temperature, probably a week in the fridge, and a few months in the freezer.

Substitutions?
Instead of vanilla, you could use a little Fiori di Sicilia or even almond extract. Instead of chocolate chips, you could use finely chopped chocolate. Instead of pistachios, you could use your favorite nuts such as walnuts or pecans.

Can I use low-fat ingredients?
Low-fat ricotta would probably be ok in these cookies as long as it’s not super watery.

What else can I add to this recipe?
You could add small bits of candied fruit.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – This would be a tough one to make vegan unless you want to make or can find vegan ricotta. You would also have to use egg and butter substitutes and find a vegan friendly chocolate.

Vegetarian – It’s vegetarian.

Low-Carb – You can try a sugar substitute for a lower carb option, as well as a lower sugar chocolate.

Gluten-Free – You can try a gluten-free baking flour that has a 1:1 substitute ratio.

 

Other Cookie Recipes You May Enjoy

  • Mudslide Cookies – For all the chocolate lovers and inspired by the popular drink.
  • S’mores Bars – Full of graham crackers, chocolate, and of course marshmallow.
  • Buckeye Thumbprints – Chocolate and peanut butter, one of my favorite combos.
  • Strawberry Daiquiri Cookies – Another fun drink inspired cookie.

Cannoli Cookies Recipe - fun Italian Cookies and twist on cannolis with ricotta, chocolate chips, and pistachios! SnappyGourmet.com

Hope you like these easy Holy Cannoli Cookies! Tell me in the comments what you thought!

Cannoli Cookies Video

Here’s a quick video to show you the recipe for Cannoli Cookies from beginning to end:

 

You might also like my other fun cannoli recipes like this popular Cannoli Cake and Cannoli Cheesecake just to name a few!

Cannoli Cookies Recipe - fun Italian Cookies and twist on cannolis with ricotta, chocolate chips, and pistachios! SnappyGourmet.com
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4.84 from 59 votes

Holy Cannoli Cookies

Holy Cannoli Cookies, easy Italian Christmas cookies, and fun twist on the Italian pastry! These one-bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake-like texture!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Yield 36 cookies
Author Lisa Huff

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon fresh orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 10 ounce bag mini chocolate chips divided
  • 1 cup chopped pistachios

Instructions

  • In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
  • Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
  • Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
  • Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  • Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

Notes

SNAPPY TIPS: Some brands of chocolate chips melt better than others for drizzling. A semisweet (or dark) chocolate bar will also work well instead of chips for melting and drizzling. (These cookies do not need to be refrigerated after being baked. Store in an airtight bag or container like other cookies.)
SNAPPY SUBSTITUTIONS: Use your favorite baking chips and nuts instead of the mini chocolate chips and pistachios if you'd like. 
MAKING SUBSTITUTIONS OR CHANGES TO THE RECIPE AND/OR INGREDIENTS CAN CHANGE THE RESULTS OF THE COOKIE.
Course: Dessert
Cuisine: American, Italian
Keywords: easy cookie recipe, homemade Christmas cookie
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

collage of homemade Italian Cannoli Cookies

This post was originally published in November 2017, but updated in December 2020 with additional information.

Tags: cannoli, christmas, cookies, italian, orange, pistachios, recipe, ricotta Categories: Cookies, Desserts (All), Recipes

About the Author

Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites. <More about Lisa Huff>

Reader Interactions

Comments

  1. Char says

    April 26, 2020 at 6:38 pm

    These came out really good but I get like the chocolate overpowered the cannoli taste. I even left off the drizzle and it was still a strong chocolate taste. I’m going to cut down on the chips in the next batch and see what happens! Really good cookie though!!

    Reply
    • Char says

      April 26, 2020 at 6:39 pm

      That should say “felt like” instead of get like ???? Fat fingers!

      Reply
  2. Lori says

    April 21, 2020 at 11:18 am

    Can these cookies be shipped? I would be shipping from Nevada too California, not too far at all.

    Reply
    • Lisa Huff says

      April 21, 2020 at 12:53 pm

      I don’t see why not, but they are rather soft cookies so may fall apart easier than a crispier sturdy cookie.

      Reply
  3. Janet Cochran says

    March 29, 2020 at 1:42 pm

    If I don’t have unsalted butter should I omit the salt?

    Reply
    • Lisa Huff says

      March 29, 2020 at 2:02 pm

      If you have regular salted butter, then yes, you can omit the salt.

      Reply
  4. Bruna Vaccaro says

    March 26, 2020 at 1:24 pm

    Hello,
    Can I add more ricotta and less butter. Has anyone tired this.

    Reply
    • Lisa Huff says

      March 26, 2020 at 9:43 pm

      Haven’t heard of anyone trying and not sure how that would turn out sorry.

      Reply
  5. Judi says

    December 24, 2019 at 9:02 am

    The cookies were easy to make and very good. My cookies also flattened out but were still very good. I will make them again.

    Reply
    • Lori says

      April 30, 2020 at 8:00 pm

      Mine cane out flat when I used the aluminum baking sheet . When I used a black metal one they puffed up and cooked quicker . The chocolate was overwhelming, didn’t really taste like cannoli

      Reply
  6. Anna says

    December 20, 2019 at 4:05 pm

    Question: My Grandmother’s canoli recipe uses cream sherry, no orange flavor. Cream Sherry is really strong, her recipe has me using 3-5 tablespoons for 12 canoli. How would I translate that to your cookies? Her recipe uses 1 cup of flour, so would I use 5 tablespoons in your recipe since it uses 2 cups?

    Reply
    • Lisa Huff says

      December 23, 2019 at 9:25 am

      5 tablespoons is a lot of extra liquid to add to these cookies. You can try it, but honestly, I have no idea how it will turn out and whether you’d even taste the sherry. I’d just add a few teaspoons personally or even better, mix a little in with the melted chocolate for the drizzle on top instead.

      Reply
  7. Kathryn Barajas says

    December 19, 2019 at 11:41 am

    I left off the drizzle and added a maraschino cherry to the top before baking. I love this recipe, turned out very well and everyone loved them. Thank you!

    Reply
    • Lisa Huff says

      December 20, 2019 at 9:13 am

      So happy to hear you enjoyed! Love the cherry addition!

      Reply
      • Penny says

        June 11, 2020 at 7:01 am

        Been making these for years – The cherry not only makes them look more appetizing but also adds to the flavor. We don’t add as much chocolate but I think that’s just personal preference. Have not made for about 10years, forgot about them. Thank you for sharing, it allowed me to remember what wonderful recipes I had boxed away and memories.

        Reply
  8. Pmakel says

    December 17, 2019 at 2:36 pm

    They came out very good, however, would like to increase flavor. Any suggestions?

    Reply
    • Lisa Huff says

      December 17, 2019 at 3:20 pm

      Really personal preference. You can increase orange zest and/or cinnamon. Or add some lemon zest or extract. Or also almond extract or Fiori di Sicilia would also be good additions.

      Reply
      • Pmakel says

        December 17, 2019 at 5:12 pm

        Would I omit vanilla extract and add suggested flavorings? Will definitely increase orange zest. Also, used salted pistachios and chopped in food processor. Sifted out pistachio powder and had nice chopped pistachio pieces. Did not add any salt from recipe. Pistachio powder mixed in might take away flavor of other ingredients. Rolled into balls and rolled them in a bowl of sugar and Valencia orange zest by McCormack. Flattened balls slightly, they came out really nice. Used powdered sugar as suggested by others.

        Reply
        • Lisa Huff says

          December 17, 2019 at 5:20 pm

          You don’t have to omit the vanilla as long as you’re not planning on adding A LOT of other liquid/extracts. It will probably be fine. Drizzled chocolate on top also gives a lot of flavor but if you’re not a chocolate fan, might not like.

          Reply
          • Pmakel says

            December 18, 2019 at 5:39 pm

            Made a second batch. Came out perfect. Added a little more zest. Placed some wax paper over half a row of cookies, sprinkled powdered sugar which created half moon. Looked nice on tray. These cookies are delicious. Everyone keeps going back for more. Great recipe. Highly recommend.

            Reply
            • Lisa Huff says

              December 18, 2019 at 5:47 pm

              Oh good! So happy to hear they turned out for you! Happy holidays!

              Reply
  9. Trisha says

    December 16, 2019 at 8:44 am

    AMAZING!
    They do taste like cannoli! I baked on silpats and they baked up perfectly, they are rounded and beautiful. A great new addition to my baking. And not just for the holidays.
    P.S.
    I did freeze them. Pulled one out yesterday to taste test and they were still divine.
    Thank you for such a unique recipe!

    Reply
    • Lisa Huff says

      December 16, 2019 at 9:59 am

      Thanks Trisha!! Happy to hear you enjoyed the cookies. Happy holidays!! :)

      Reply
  10. Barbara Nassaur says

    December 16, 2019 at 7:03 am

    Tried these yesterday as part of my Christmas baking marathon. Was not impressed. Was hoping for more cannoli flavor. If I do them again I will definitely increase the spices and eliminate the chocolate on top as another person commented on and will use powdered sugar instead.

    Reply
    • Lisa Huff says

      December 16, 2019 at 9:59 am

      Sorry you didn’t like them. Some people seem to love them, some hate them. Personal preference I guess. Happy holidays! :)

      Reply
  11. LJ says

    December 13, 2019 at 6:01 pm

    Made these for Thanksgiving-they were a hit! Requested to be on Christmas Cookie List! I used pecans instead of pistachios-and sprinkled with powdered sugar instead of melted chocolate since some reviews said it didn’t stick to cookies. Delish!!
    Question….? If I make prior to Christmas-I saw they can be frozen-the dough? Or cooked cookies?
    Thanks!

    Reply
    • Lisa Huff says

      December 13, 2019 at 6:10 pm

      Yay! Glad everyone liked them! You can definitely freeze the cooked cookies. I haven’t tried freezing the dough, although don’t see why you couldn’t freeze in balls like other cookies. Merry Christmas!

      Reply
  12. Trisha says

    December 12, 2019 at 9:58 pm

    These sound wonderful! I’m ready to make a batch first thing tomorrow. I was Wondering, do they freeze well?
    Thanks for the recipe

    Reply
    • Lisa Huff says

      December 13, 2019 at 6:57 am

      They do! I don’t think cookies are ever as good as they are fresh, but they do freeze ok and just personal preference.

      Reply
  13. Leslie says

    December 9, 2019 at 6:52 pm

    Let me start by saying that I am definitely not a baker but I made them today. The only ones that came out flat were the last few of the scrapings on the bowl. They are delicious! I did not add the additional salt but followed everything else exactly. I’ll be making them again for Christmas!

    Reply
    • Lisa Huff says

      December 10, 2019 at 1:43 pm

      Thanks Leslie! Happy to hear they turned out well for you!!

      Reply
  14. Pati says

    December 9, 2019 at 1:03 pm

    My cookies seemed to spread out while baking and came out very flat, instead of dome-shaped. Any suggestions? They taste good, but don’t look like the picture.

    Reply
    • Lisa Huff says

      December 9, 2019 at 1:08 pm

      Did you make any substitutions? What kind of pan did you use?

      Reply
      • Pati says

        December 9, 2019 at 3:47 pm

        I omitted the nuts. Used a little orange flavoring instead of zest (1 tsp.). Baked on parchment on a nonstick cookie sheet. ?

        Reply
        • Lisa Huff says

          December 9, 2019 at 4:23 pm

          Hmmm hard to say for sure. I would guess maybe oven temperature then. Possible your oven was not preheated or the temperature is off. Could be the nonstick pan too. The pans I used were not nonstick. Sorry they didn’t turn out for you. Here’s a great article on some possible causes with the spreading… https://www.thespruceeats.com/why-do-cookies-spread-when-baked-995121

          Reply
        • Toni Comtois says

          December 9, 2019 at 4:29 pm

          Mine also came out flatter. I omitted the chocolate chocolate chips and used walnuts instead

          Reply
          • Lisa Huff says

            December 12, 2019 at 8:35 pm

            Did you chill the dough until it was cold?

            Reply
    • Paula says

      December 14, 2019 at 4:33 pm

      My cookies also came out flat. I tried 1 pan with and without parchment paper and same result. Maybe it the aluminum pan or they are not cold enough. Next time I may put them in the freezer for a bit. Looks like the butter is oozing out. It’s a shame bc they taste good but they’re not pretty.

      Reply
      • Lisa Huff says

        December 14, 2019 at 5:41 pm

        Hmmm, If your cookies are flat a few suggestions to try….
        1) Make sure the dough is WELL chilled. You can even chill overnight. An hour may not be long enough if people are in and out of the fridge, or your dough is really deep, etc. If you need to bake in batches, keep rest of dough in fridge while others are baking. I’m thinking this may be the issue for most of you.
        2) Bake on good quality ungreased baking sheets (not nonstick pans) with parchment paper and bake in middle of oven. And bake on COOLED sheets.
        3) Check your baking soda and baking powder. Check the expiration date AND test them (add a little baking soda to something acidic like vinegar and it should fizz, same with baking powder but with water).
        4) Make sure you didn’t make any ingredient substitutions (like different kind of flour, margarine, etc).
        5) If all else fails, maybe even try an oven thermometer JUST to make sure your oven temp is what it says it is.

        Reply
  15. Cindy says

    December 9, 2019 at 8:57 am

    If I omit the pistachios, how much extra mini chocolate chips would you recommend? An entire extra cup seems like a lot.

    Reply
    • Lisa Huff says

      December 9, 2019 at 9:41 am

      You don’t have to add any extra chocolate chips if you don’t want, or can eyeball it to your personal preference. I’d just add a little at a time.

      Reply
      • Tina Menor says

        December 11, 2019 at 2:02 pm

        Hi! I’m in the middle of making these and was wondering if I need to alter the recipe since I live in the high altitude in utah…

        Reply
        • Lisa Huff says

          December 11, 2019 at 3:02 pm

          Hi! Sorry, I haven’t done any high altitude baking so not the best person to ask. Looks like there are some tips here that might help… https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains

          Reply
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Lisa Huff is a cookbook author, recipe developer, food stylist, food photographer, & award-winning home chef.

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