Brandy Snap Cannoli

12 ingredients
6 steps

Ingredients

  • 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 zest
  • 3 tablespoons sugar, divided
  • 1-1/2 cups miniature semisweet chocolate chips, divided
  • 1-1/2 cups heavy whipping cream

Directions

  1. 1
    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.
  2. 2
    Drop tablespoonfuls of batter onto a parchment paper-lined or well-greased
  3. 3
    ; 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.
  4. 4
    Working quickly, loosen each cookie and curl around a metal cannoli tube to shape. Remove cookies from tubes; cool on wire racks.
  5. 5
    For filling, in a large bowl, combine the ricotta, orange zest 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.
  6. 6
    Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips.

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