Cannoli with Hazelnut Cream
1 cup shelled hazelnuts
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup shelled natural pistachio nuts, coarsely chopped
6 cannoli shells
Preheat oven to 350F. Scatter hazelnuts on a baking sheet and toast 15 to 18
minutes 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. In a medium bowl, whip cream with
an electric mixer 2 to 3 minutes 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.