Prep 1 hr
Cook 30 mins
These are quite fantastic. The only change I made was made the Cannoli smaller as to make 12 cookies instead of 6. I have posted the recipes as is however. I hope you enjoy. Great with a cup of tea, cofee or milk...of course. Recipe is from Dana Gallagher.
- 4 tablespoons unsalted butter, at room temperature
- 2⁄3 cup sugar
- 2 large egg whites, at room temperature
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon finely grated orange zest
- 3⁄4 teaspoon pure vanilla extract
- 1 pinch salt
- 1 cup mascarpone
- 1 cup heavy cream
- 1 teaspoon pure coffee extract
- confectioners' sugar, for dusting
- 1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles on each with a pencil; turn the parchment over.
- 2. In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. Add the egg whites and beat until blended. Add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.
- 3. Using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges. Immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp. Carefully remove the cannoli from the tubes and transfer to a wire rack. Repeat twice with the remaining batter to make 18 cookies.
- 4. In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.
- 5. Fill a pastry bag fitted with a 1/2-inch star tip with the coffee cream. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end. Transfer the cannoli to a platter, dust them with confectioners' sugar and serve.