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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
  • Total Time
    Prep: 1-1/2 hours Bake: 5 min./batch + cooling
  • Makes
    about 2 dozen


  • 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


  • 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.
  • 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
1 each: 230 calories, 15g fat (10g saturated fat), 40mg cholesterol, 85mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.
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  • swimrats
    Jan 13, 2012

    I was excited to make this recipe because the shells were baked. What a disappointment. I cut the orange peel back to about 1 teaspoon and it was still overpowering. The filling was nothing like Cannoli fillings I have had in the past. :(I enjoyed the shells as I really like molasses but they were again noting like the Cannoli shells I have had in the past. They also did not look anything like the picture posted with this recipe. I did wonder if the picture was from the actual recipe considering the use of molasses in the shells. Molasses color does not appear to be evident in the picture.

  • pepperkosh
    Dec 17, 2011

    the batter was like taffy. it was a mess!

  • JessJarrell
    Nov 29, 2011

    Can't wait to make this recipe! I love that you bake the shell - you don't need a waffle iron or special equipment.