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Recipe Home

Mar. 18
visitor: 7698

32 OZ. whole milk ricotta, drained
1 ½ cups confectioner sugar
1 ½-2 teaspoons orange zest
½ teaspoon almond extract
1 teaspoon vanilla
2 Tablespoons Disaronno Amaretto

¼ cup chopped pistachios
¼ chopped maraschino cherries or chopped candied fruit to taste
chocolate chips or mini chocolate chips

Drain ricotta in cheese cloth at least 24 hours before using. I usually hang it from the faucet in the sink to drain the excess water off.  Using an emersion blender, cream ricotta and sugar until smooth and creamy.  Add orange zest, almond extract, vanilla, and Amaretto and blend well.

Store covered in refrigerator until ready to use.  (Filling is better if it sets a few hours or overnight before using.) Fold in nuts, fruit, and chocolate chips just before filling cannoli shells. 

Place chilled filling in a pastry bag and fill cannoli shells OR use spoons like I do and make a mess, but you can lick the spoons as a treat.

Sprinkle chopped pistachios and choc. chips on ends of each cannoli.
Eat one, just to be sure they are good!

Joe DiMaggio, March 2009