BRANDY SNAP CANNOLI
This recipe combines two classic recipes...brandy snaps and cannoli. You can assemble and chill them up to an hour before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first 5 ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in flour and brandy; keep warm., Drop tablespoonfuls of batter onto a parchment-lined or well-greased baking sheet; spread each into a 4-in. circle. Bake at 350° for 5-6 minutes or until edges begin to brown. Cool for about 1 minute or just until cookie starts to firm., Working quickly, loosen each cookie and curl around a metal cannoli tube to shape. Remove cookies from tubes; cool on wire racks., For filling, in a large bowl, combine the ricotta, orange zest and 1 tablespoon sugar; stir in 1/2 cup chocolate chips. In a small bowl, beat cream on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold into ricotta mixture. Chill until serving. , Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips.
Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 85mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BRANDY SNAPS
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 18m
Yield Makes 12-16 approx
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
- Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
- You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
- Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.
Nutrition Facts : Calories 76 calories, Fat 3.7 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
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- In a pot set over medium heat, combine the butter, sugar and golden syrup and heat until combined Next, stir in the flour and ginger and mix to remove lumps Place this mixture into a container and put in the fridge to firm up for a few hours Preheat your oven to 180C Divide the brandy snap mixture into 12 balls and place 4 of these onto a lined tray. Allow plenty of room as they will spread during baking One tray at a time, place into the oven and bake for 8-10 minutes until golden brown Carefully remove the tray and allow the brandy snap to firm up for 10-15 seconds. You'll need to move as fast as you can before they firm up, hence only baking four at a time Using a pallet knife, lift the brandy snap up and wrap around a narrow tube, this could be the handle of any kitchen utensil or the cardboard inner roll from cling film also works perfectly. Repeat this process until all 12 brandy snaps are cooked Once the brandy snap cannoli have cooled completely, begin decorating by dipping eac
- Add the room temperature butter, icing sugar and vanilla to a mixing bowl and beat until soft and creamy Place the mixture into a piping bag fitted with a star nozzle Place the nozzle in each end of the cannoli and fill with the delicious vanilla buttercream Enjoy!
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