- Cannoli Shells:
- 2 tablespoons butter, softened
- 1/3 cup sugar
- 2 egg whites
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/3 cup unbleached all-purpose flour
- Citrus Ricotta Filling:
- 1 (15 ounce) container nonfat ricotta cheese
- 1/3 cup confectioners' sugar
- 1 tablespoon freshly grated orange peel
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon freshly grated lime peel
- 1 (1 ounce) square bittersweet chocolate
- 1/2 teaspoon vanilla extract
- To Make the Cannoli Shells: In a large bowl, blend the butter and sugar. Add the egg whites, almond extract, and vanilla; beat to combine. Stir in the flour.
- Coat 2 baking sheets with nonstick spray. Place 3 mounds of batter (1 tablespoon or 15 mL each) on each sheet; spread each mound into a very thin 4-inch (10-cm) circle. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes, or until set. Using a spatula, gently lift the cannoli off and wrap around thick dowels, a clean broom handle, or cannoli molds. Cool, then slide off the molds. Repeat until the remaining batter is used up.
- To Make the Ricotta Filling: In a medium bowl, use an electric beater to whip the ricotta with the sugar, orange peel, lemon peel, lime peel, and vanilla. Stir in the chocolate.
- To assemble, spoon the filling into the cannoli shells. Makes 20 cannoli.