Recipe for Cannoli With Hazelnut Cream


1 cup hazelnuts; shelled
2 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup pistachio nuts, shelled - natural -; coarsely chopped
6 cannoli shells
1 confectioner's sugar


1. Preheat oven to 350 F. Scatter hazelnuts on a baking sheet and toast 15 to 18 mins, or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.

2. In a medium bowl, whip cream with an electric mixer 2 to 3 mins, or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here