Hands-On Time
2 Hours 35 Mins
Total Time
2 Hours 35 Mins
Yield
Makes 3 dozen
Jennifer Causey

How to Make It

Step 1

Prepare the Florentines: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Place pistachios and ¼ cup of the sugar in the bowl of a food processor and process until finely ground.

Step 2

Combine cream, butter, and remaining 1/2 cup sugar in a medium saucepan over medium-high; bring to a boil, stirring often. Remove pan from heat; stir in ground pistachio mixture, flour, and vanilla, stirring until a smooth paste forms. Working in batches, spoon tablespoonfuls of the mixture 3 inches apart onto baking sheets lined with parchment paper (you should have 6 cookies per sheet).

Step 3

Bake until bubbly and browned, 18 to 20 minutes. Cool on pans 3 to 4 minutes. While still warm, remove cookies from pans with an offset spatula, and shape each cookie around the handle of wooden spoon (or a cannoli mold if you have one). If cookies get too firm before shaping, return to oven for 1 minute to soften. Let cookies cool until set, about 5 minutes. Gently slide off spoon, and transfer to a wire rack to cool completely. Let baking sheets cool then repeat with remaining dough.

Step 4

Prepare the Filling: Beat cream, powdered sugar, and salt in a large bowl with an electric mixer on high speed until stiff peaks form. Stir together ricotta, lime zest, and lime juice in a large bowl. Stir one-third of whipped cream into ricotta mixture; gently fold in remaining whipped cream. Cover and chill until ready to use.

Step 5

To assemble cannoli, fill cannoli shells with ricotta mixture. Dip ends of cannoli in finely chopped pistachios. Serve immediately.

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