Easy Almond Cream Cannoli, simple and delicious sweets, no-bake, perfect for parties, after lunch, or dinner.
Delicious and simple to prepare, the almond cream cannoli, quick desserts perfect for a break after lunch or dinner.
Although they are a bit caloric, one cannot resist this delicacy. You can also prepare the outer shells in advance and freeze them.
Of course, they should be filled later, otherwise, the shells would become too soft.
If you have unexpected guests, a birthday party, or even a buffet, also if you are looking for an idea for Christmas.
These almond cream cannoli are perfect, you can practically also gift them.
A no-bake sweet, delicious, so you can even make them in summer if it’s very hot. Moreover, the cream is quick to prepare.
You may want to enrich the cream with a few drops of bitter almond.
The filling of these cannoli is not limited to just almond cream but is a double cream, made by adding ricotta.
Nonetheless, it remains a really quick dessert to prepare and very tasty.
Follow me in the kitchen today; we have almond cream cannoli!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 10 Minutes
- Portions: 10
- Cuisine: Italian
Almond Cream Cannoli
- 4.4 oz All-purpose flour
- 0.14 oz lard
- 1 tsp sugar
- 2 tbsp marsala
- to taste sliced almonds
- 1 cup cup milk
- 2 egg yolks
- 3 tbsp sugar
- 2.1 oz almonds
- 1 tbsp potato starch
- 5.3 oz sheep ricotta
Preparation
VIDEO RECIPE AT THE BOTTOM
Prepare the basic dough for the cannoli, i.e., put the flour in a bowl, add the sugar, lard, and marsala.Work well, if needed, add more marsala, form a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Prepare the cream by grinding the almonds to a flour, set aside, work two egg yolks in a small pot with the sugar.
Heat the milk in another pot and pour it over the eggs gradually, mixing with the whisk.
Add the almonds a little at a time, always mixing, and if needed, add the potato starch until the cream thickens.
Cover with contact plastic wrap and let cool, even at room temperature during this period.
Take the dough and roll it out thin, using a rolling pin or a pasta machine at position 7.
Cut squares smaller than your cannoli tubes, place the square on the tube, wrap it and seal.
Heat the oil, put a small piece of dough in the pot, as soon as it sizzles, it’s ready to cook the cannoli.
Place them gradually on a plate with kitchen paper to absorb the oil. Remove the tubes when the cannoli are lukewarm.
In a bowl, pour the cream, ricotta, and sugar, mix well, put everything into a piping bag, and fill the cannoli.
Decorate with sliced almonds and powdered sugar.
Bon appétit
Art in the Kitchen recommends..
Almond cream cannoli, excellent for parties and buffets, you can enrich them with chocolate chips.
