How do you make cannoli shells from florentine cookies?

Make the florentine batter from butter, brown sugar, honey, flour, salt, and vanilla, then drop heaping 1/2-teaspoon dollops onto parchment-lined pans. Bake at 375°F for 6 to 8 minutes until golden brown. After the cookies cool for about 30 seconds, wrap each one around the handle of a spatula or whisk so the circle overlaps. They harden quickly, so return any too-stiff cookies to the oven for 15 seconds to make them pliable again.

What is the best ricotta for cannoli filling?

For this recipe, use 2 cups of ricotta drained to remove as much moisture as possible. Whole-milk ricotta works well and gives a creamy, sturdy filling. Traditional sheep's-milk ricotta is firmer, but cow's-milk ricotta is easier to find in the United States. Drain it on paper towels for 30 minutes, replacing the towel halfway through, before mixing it with the other filling ingredients.

Can you make florentine cannoli ahead of time?

Yes, you can prepare the components ahead. Unfilled florentine shells keep at room temperature for up to 3 days, in the refrigerator for a few weeks, or in the freezer for up to 3 months. The ricotta filling can be refrigerated in an airtight container or piping bag for up to 5 days. Pipe the filling into the shells just before serving, since filled cannoli are best enjoyed within a few hours.

Florentine Cannoli: Crisp Lace Shells, Creamy Ricotta

Name: Florentine Cannoli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4 tablespoons unsalted butter; ¼ cup light brown sugar; 3 tablespoons honey; ¼ cup all purpose flour; ¼ teaspoon salt; ½ teaspoon vanilla extract; 2 cups ricotta, drained to remove as much moisture as possible; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon orange zest; ⅓ cup mini chocolate chips; mini chocolate chips, for serving; finely chopped pistachios, for serving

Description

Florentine Cannoli Florentine cannoli take the classic Italian dessert in a completely different direction, and the result is just as satisfying. Instead of a fried pastry shell, the shell here is a homemade florentine, the thin lace cookie that bakes in a few minutes and crisps up as it cools.

Ingredients

Scale

Florentines
4 tablespoons unsalted butter
¼ cup light brown sugar
3 tablespoons honey
¼ cup all purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract

Cannoli Filling
2 cups ricotta, drained to remove as much moisture as possible
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
⅓ cup mini chocolate chips
mini chocolate chips, for serving
finely chopped pistachios, for serving

Instructions

1-Drain the ricotta: Drain the ricotta: Lay out 2 pieces of paper towel on a flat surface. Spread the ricotta in a thin layer on top of the paper towel. Top with more paper towel and press down until it feels wet. Let sit for 30 minutes, replacing the paper towel once halfway through. This will remove as much moisture as possible from the ricotta so the cannoli filling is the proper consistency.
2-Make the florentines: Make the florentines: Preheat oven to 375˚F and line two sheet pans with parchment paper.
3-In a small saucepan over medium heat,: In a small saucepan over medium heat, whisk together the butter, brown sugar and honey until melted.
4-Remove from heat and whisk in the: Remove from heat and whisk in the flour, salt and vanilla until no lumps remain.
5-Optional: Optional: Let the dough cool so it’s easier to work with (we place ours in the freezer for 20 minutes). Each dollop of batter should be a heaping ½ teaspoon (~¾ teaspoon). Place the dollops of batter on the sheet pan, making sure to leave at least 3 inches of space between each cookie. (These spread a LOT!)
6-Bake for 6-8 minutes, until golden brown: Bake for 6-8 minutes, until golden brown. Remove from oven and carefully transfer the parchment paper + cookies to a cooling rack right away (we slide it off the pan to the cooling rack).
7-Let the florentines cool for about 30: Let the florentines cool for about 30 seconds just until they are cool enough to handle. Using the handle of a spatula or whisk (ours has a ¾-inch circumference), carefully wrap the florentine around the handle so the circle overlaps. It will harden pretty quickly.
8-Repeat with remaining florentines – if they: Repeat with remaining florentines – if they start to solidify too quickly, pop them back in the oven for 15 seconds to make them pliable again.
9-Make the ricotta filling: Make the ricotta filling: In a mixing bowl, mix together the drained ricotta, powdered sugar, vanilla, orange zest and mini chocolate chips until well combined.
10-Using a round piping tip, pipe the: Using a round piping tip, pipe the ricotta mixture into the florentine shells. Fill one side halfway, then flip and fill the other side.
11-Optional: Optional: dip each end in more mini chocolate chips or chopped pistachios. Enjoy!

Prep Time: 30 min
Cook Time: 30 min
Method: bake

Nutrition

Serving Size: 1 cannoli
Calories: 89
Sugar: 8.9 g
Sodium: 34.1 mg
Fat: 4.5 g
Carbohydrates: 10.5 g
Fiber: 0.2 g
Protein: 2.2 g

Keywords: Florentine Cannoli