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Cannoli with Ricotta Cream with Bittersweet Chocolate and Almonds
Source: Cooking.com
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 Reviews:  1   Viewing: 1 - 1  
Rating: 5
by: David Reviewed: 10/01/2011
Awesome!
This is an excellent recipe fro Cannolis. I leave out the toasted almonds, but the filling is excellent, particularly the next day. The filling firms up a bit and is more in line with the cannoli filling used at the best Italian bakeries.
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