I thought that this would make a pretty appropriate Valentine's post. Cannoli are so pretty and amazingly easy to make, you could get the stuff today, and have them made tonight in a snap! This recipe was provided by Paula Deen, who, as far as I'm aware, is not Italian at all! She does make a great cannoli though!
Ingredients
3 tablespoons amaretto (I could not find this anywhere, so I used almond extract and it was heaven!)
1 teaspoon ground cinnamon
2/3 cup heavy cream
1/3 cup confectioners' sugar
1/4 cup unsalted chopped pistachios (I didn't use these)
1 cup ricotta cheese
12 prepared cannoli shells (I got mine at the bakery in Superfresh)
1/2 cup melted chocolate
Directions
In a large bowl, whip together amaretto, cinnamon, heavy cream and confectioners' sugar until soft peaks form.
In a medium bowl, combine the pistachios and ricotta and stir in half of the whipped cream. Gently fold in the remaining whipped cream. Fill a pastry bag with no tip with the mixture to fill the cannoli shells.
Dip the tips of the cannoli into the melted chocolate. Place the sheet tray in the refrigerator for 2 hours or until filling and chocolate is set. I drizzled and dipped, you really can't have too much chocolate!
*I discovered disposable pastry bags last Christmas and LOVE them! You can clip the tip off to whatever size you want and then throw it away when you're done!
