Cannolizelli

Cannolizelli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Shells:

  • 3

    egg whites

  • ½

    cup sugar

  • cup butter, melted

  • 1

    teaspoon vanilla extract

  • ¾

    cup sweet white rice flour

  • ¼

    cup tapioca starch

  • 1

    teaspoon baking powder

  • Filling:

  • 1

    (15-ounce) container whole milk ricotta cheese

  • ½

    cup confectioners’ sugar, plus extra for dusting

  • ¼

    cup heavy cream

  • 1

    teaspoon cinnamon

  • ¼

    teaspoon freshly grated orange zest

  • teaspoons rum

  • ½

    teaspoon vanilla extract

  • ¼

    cup semisweet mini chocolate chips

  • ¼

    cup toasted pistachio nuts, coarsely chopped (optional)

Directions

1. To make the shells, using a stand mixer with a whip attachment, whip the egg whites and sugar until very thick and pale and fluffy. Then whip in the butter and vanilla. In a small bowl, combine the flour, starch, and baking powder. Sprinkle into the egg white mixture and blend well. 2. Drop by small spoonfuls onto a heated, greased Pizelle iron. Close the lid and cook 30 to 45 seconds, until no more steam is escaping and the shell is golden brown. Open the lid and immediately shape the shells around a cannoli tube form or a sanitized broom handle. Be careful because the cannoli will be superhot coming off the iron. I use a fork and then drape the shell around the cannoli form. Let the shells cool on the form before sliding them off. It’s helpful to have 4 or 5 cannoli forms so you can continue to bake while the previous batch is cooling. 3. To make the filling, mix together the ricotta, confectioners’ sugar, cream, cinnamon, orange zest, rum, and vanilla until well combined. Stir in the chocolate chips and pistachio nuts. 4. Right before serving, fill a pastry bag with the filling (or use a zip-top bag with a corner snipped off) and gently squeeze the filling into each end of the shells. If you fill them too early, the shells will soften and may break. Dust with confectioners’ sugar and serve. Read more: http://www.motherearthliving.com/food-and-recipes/recipes/cannolizelli-recipe-ze0z1402zhou.aspx#ixzz2vueXUBTR


Nutrition

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