Cannoli Cookies with Coffee Cream Recipe

Cannoli Cookies with Coffee Cream

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Ingredients

For the cookies:

  • 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
  • Pinch of salt

For the cream: - 1 cup mascarpone - 1 cup heavy cream - 1 tablespoon of extra strength coffee I brewed - 1 tsp. instant expresso powder, finely ground

Confectioners’ sugar, for dusting

How to make Cannoli Cookies with Coffee Cream


This dessert is seriously impressive and is off the hook in terms of flavors.

  1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles (as dark as you can) 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 (try to make them pretty thin) Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges (keep an eye on them and don’t let them get too brown). Immediately roll each cookie around a 1-inch-wide tube or dowel (or other tube-like thing - neck of a wine bottle works) 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. n 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 (or a plastic bag with the tip cut off) 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.

The cookies can be stored in an airtight container at room temperature for up to 3 days (you can also make the cookie tubes and store them before filling them with the cream). Yum!

  • yongfook
    yongfook says

    scrummy.

  • sideshowjo
    sideshowjo says

    For somw bizarre reason this makes me want to rewatch the Godfather. These look so good.

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