CANNOLI FLAVORS RECIPES

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Steps:

• Preheat oven to 375°F. Beat butter and sugar in a large bowl with a mixer on medium speed for 3 minutes or until light and creamy. Add egg, zest and extract; beat well. Combine flour, salt and baking soda in a separate bowl. Gradually add to wet ingredients; beat in on low speed. By hand, stir in chocolate morsels.Place sugar on a shallow plate. Roll 44 level Tablespoons of dough into balls. Roll in granulated sugar. Place several inches apart on parchment-lined cookie sheets. Press flat into 2 inch rounds with the bottom of a glass (dip bottom in sugar if it sticks).Bake one sheet at a time on center rack for 8 1/2 to 9 minutes or until mostly firm on tops and golden brown around edges. Cool on sheets for 2 minutes. Transfer to cooling racks to cool completely. Flip half of the cookies over, placing their flat sides up. Whip the ricotta, butter, cream cheese, orange juice, zest and salt in a large bowl with an electric mixer on low speed until combined. Add the powdered sugar; beat until smooth and creamy. Spoon mixture into a large piping bag fitted with a small flat or round tip. Pipe a generous amount of filling evenly onto the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Press together gently. Refrigerate uncovered for 1 hour to set filling.Heat cream and zest in a small saucepan over medium-low heat until bubbling at the edges. Add chocolate morsels and extract. Whisk until smooth. Remove from heat. Tip pan slightly and dip about 1/3 of one end of each cookie evenly into ganache. Place on parchment-lined cookie sheets. Lightly coat top of ganache portions with sprinkles. Refrigerate for 1 hour or until ganache is set. Once set, store cookies layered with parchment in a sealed container in the refrigerator.