We flipped the script on a traditionally deep-fried cannoli. Instead, we used delicate florentine cookies as the shells and piped them full of a lightly sweetened ricotta mixture. The first few cookies might be a little tricky to mold but you’ll get the hang of it. If the cookies harden before you have a chance to form all of them, stick them back in the oven for a minute or two to soften. You’ll want to fill them just before serving, but you can make the cookies up to a week ahead of time. Keep them tightly covered in an airtight container.