Cannoli with Hazelnut Cream 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. |
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