“Great, round and delicious.” - by KITTYCATGRL
Original recipe yields 12 pastries
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
- Note: 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur.
Reviews (32)Rate This Recipe
"We LOVED this filling! I drained the ricotta for two days (got busy and left it draining in the fridge longer than planned), but it must have helped because it was not runny when mixed as some others..." See more stated. Left out the almonds, but I didn't miss them. Great recipe, just be sure to fully drain your ricotta so it's a thicker mixture to pipe into the shells."
"Excellent recipe - I have made this a few times and have now settled on smooth ricotta cheese and a touch more amaretto ;-) ..." See more"
"I SO regret making this recipe... It is just SOOOO good!!!! I used 3/4 pint of ricotta and 1/4 pint whipped cream stirred together. I also soaked the cherries in amaretto for a few hours prior to maki..." See moreng. This is definitely a 'birthday-and-special-occasion' treat! Thanks, Janice!"
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