ITALIAN SUGAR LAND RECIPES

Steps:

• Beat eggs in bowl on high speed until thick and lemon-colored. Beat on medium speed, gradually adding sugar, until well mixed. Add all remaining ingredients; continue beating until smooth.
• Heat electric pizzelle iron according to manufacturer’s directions.
• Place rounded tablespoonful batter in center of heated pizzelle iron; close lid.
• Bake 1-3 minutes or until evenly browned on both sides. Open iron; lift pizzelle off with thin spatula. Cool completely. Repeat with remaining batter. Store in loosely covered container.

Steps:

• Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
• Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
• Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
• Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
• Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel, remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
• Meanwhile, combine cheeses, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
• Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.