BRANDY SNAP CANNOLI

Brandy Snap Cannoli image

This recipe combines two classic recipes...brandy snaps and cannoli. You can assemble and chill them up to an hour before serving. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h35m

Yield about 2 dozen.

Number Of Ingredients 13

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
FILLING:
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

Steps:

In a small saucepan, combine the first 5 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-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 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. , Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips.

Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 85mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.