Cannoli With Hazelnut Cream Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Hazelnuts, shelled
-- natural,
2 cup: Heavy cream,
-- coarsely chopped,
1/2 cup: Granulated sugar,
6: Cannoli shells,
1/2 tsp: Vanilla,
Confectioners sugar,
1/4 cup: Pistachio nuts, shelled
Directions:
Recipe by: 365 easy ITALIAN RECIPES - ISBN 0-06-016310-0
Preparation Time: 0:33
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.
Source from luhu.jp
Preparation Time: 0:33
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.
Source from luhu.jp