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Brandy Snap Cannoli

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

22 ServingsPrep: 1-1/2 hours Bake: 5 min./batch + cooling

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

Directions

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.

2 of 2

Brandy Snap Cannoli (continued)

Directions (continued)

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.

Nutrition Facts: 1 cannoli equals 230 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 85 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.