Brandy Snap Cannoli

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Preparation time: 1-1/2 hours
Cooking time: 5 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 22 servings


•1/2 cup butter, cubed
•1/2 cup sugar
•3 tablespoons molasses
•1 teaspoon ground ginger
•1/4 teaspoon salt
•1 cup all-purpose flour
•2 tablespoons brandy

•1-1/2 cups ricotta cheese
•3 tablespoons grated orange peel
•3 tablespoons sugar, divided
•1-1/2 cups miniature semisweet chocolate chips, divided
•1-1/2 cups heavy whipping cream


•In a small saucepan, combine the first five ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in flour and brandy; keep warm.
• Drop tablespoonfuls of batter onto a parchment paper-lined or well-greased baking sheet; spread each into a 4-in. circle. Bake at 350° for 5-6 minutes or until edges begin to brown. Cool for about 1 minute or just until cookie starts to firm.
• Working quickly, loosen each cookie and curl around a metal cannoli tube to shape. Remove cookies from tubes; cool on wire racks.
• For filling, in a large bowl, combine the ricotta, orange peel and 1 tablespoon sugar; stir in 1/2 cup chocolate chips. In a small bowl, beat cream on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold into ricotta mixture. Chill until serving.
• Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips. Yield: about 2 dozen.


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