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.
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