Florentine Cannoli
Directions
- 1Preheat oven to 375˚F and line two sheet pans with parchment paper.
- 2In a small saucepan over medium heat, whisk together the butter, brown sugar and honey until melted.
- 3Remove from heat and whisk in the flour, salt and vanilla until no lumps remain.
- 4Let the dough cool. Place the dollops of batter on the sheet pan, making sure to leave at least 3 inches of space between each cookie.
- 5Bake for 6-8 minutes, until golden brown.
- 6Remove from oven and carefully transfer the parchment paper + cookies to a cooling rack.
- 7Let the florentines cool for about 30 seconds just until they are cool enough to handle.
- 8Using the handle of a spatula or whisk, carefully wrap the florentine around the handle so the circle overlaps.
- 9Repeat with remaining florentines - if they start to solidify too quickly, pop them back in the oven for 15 seconds to make them pliable again.
- 10Lay out 2 pieces of paper towel on a flat surface. Spread the ricotta in a thin layer on top of the paper towel. Top with more paper towel and press down until it feels wet. Let sit for 30 minutes, replacing the paper towel once halfway through.
- 11In a mixing bowl, mix together the drained ricotta, powdered sugar, vanilla, orange zest and mini chocolate chips until well combined.
- 12Using a round piping tip, pipe the ricotta mixture into the florentine shells.
- 13Fill one side halfway, then flip and fill the other side.
- 14Optional: dip each end in more mini chocolate chips or chopped pistachios.
Ingredients
- 4 tablespoons unsalted butter
- 0.25 cup light brown sugar
- 3 tablespoons honey
- 0.25 cup all purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
- 2 cups ricotta
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 0.33 cup mini chocolate chips
- 0.33 cup mini chocolate chips
- 1 cup finely chopped pistachios
Equipment
ovensheet pansparchment papersmall saucepanwhiskspatulacooling rackmixing bowlpiping bag with round tip
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