Cooking.com Tip: This ricotta cream filling for cannoli has bits of almond paste, chocolate and toasted almonds for incredible texture and flavor.
- One 8.8-ounce package almond paste
- 1 1/2 15-ounce containers whole-milk ricotta cheese
- 1 1/2 cups chilled whipping cream
- 3 tablespoons Amaretto liqueur
- 3 tablespoons confectioners' sugar
- 1 1/4 teaspoons ground cinnamon
- 10 ounces bittersweet chocolate, chopped
- 1 1/4 cups sliced almonds, toasted
Companion recipe: Cannoli Shells
Blend almond paste in food processor until coarse crumbs form. Transfer almond crumbs to large bowl. Add ricotta cheese; stir to blend.
Combine cream, Amaretto, confectioners' sugar and cinnamon in another large bowl. Using electric mixer, beat cream mixture until firm peaks form. Fold whipped cream into ricotta mixture. Fold in chopped chocolate and toasted sliced almonds. (Mixture can be prepared 1 day ahead. Cover and refrigerate.)
Spoon cream mixture into pastry bag. Just before serving, pipe filling into cannoli shells.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Serving size = 2 1/2 tablespoons
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
142 calories; 10g total fat; 18mg cholesterol; 20mg sodium; 10g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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