Pumpkin Cannoli

Directions

1. 1
   Make the Shells (Almond Florentines): Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in thetoaster oven, for about 5 minutes or until golden brown and fragrant.
2. 2
   Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
3. 3
   Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
4. 4
   Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.
5. 5
   Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
6. 6
   Increase the heat to high and bring to a boil.
7. 7
   Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
8. 8
   Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster, while still very warm and pliable.
9. 9
   Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.
10. 10
    To Make the Pumpkin Cannoli Cream: Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
11. 11
    Add the pumpkin, ricotta, and spices and mix until incorporated.
12. 12
    In a smaller bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream into the pumpkin mixture, and pipe or spoon into cannoli shells.