Dessert Italian

Roasted almond and espresso cannoli recipe

Name: Roasted almond and espresso cannoli recipe
Yield: 12
Cuisine: /italian
Ingredients: 40g almond; 75g caster sugar; 500g fresh ricotta; 125g mascarpone; 20.00 ml very strong espresso; 20.00 ml amaretto liqueur (optional); 1 tsp vanilla bean paste; 12 cannoli shells (from delis and specialty Italian food shops)

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by Phoebe Wood

Aug 08, 2018

Holy cannoli, are these things good.

1/4 cup (40g) whole almonds
1/3 cup (75g) caster sugar, plus extra 1 1/2 tbs
500g fresh ricotta
1/2 cup (125g) good-quality mascarpone
1 tbs very strong espresso
1 tbs amaretto liqueur (optional)
1 tsp vanilla bean paste
12 cannoli shells (from delis and specialty Italian food shops)

Method

1.

Preheat oven to 200°C and line a baking tray with foil.
2.

To make praline, place almonds on a second baking tray and roast for 10 minutes or until darkened. Place sugar in a small saucepan over medium heat and cook for 3-4 minutes or until a dark caramel. Add almonds and swirl to coat. Pour onto prepared tray, cool completely, then finely crush.
3.

By hand, whisk ricotta, mascarpone, extra sugar, espresso, amaretto, if using, and vanilla in a bowl until smooth. When ready to serve, spoon or pipe mixture into cannoli shells and scatter with praline.