Thursday, December 18, 2008
One of the loveliest holiday cookies is the Italian pizzelle. My grandmother, Josephine Ungaro made the most delicious and delicate version of this cookie. It is usually flavored with anise, lemon or vanilla. This year I am going to dust off my pizzelle maker and try my hand at turning these cookies into cannoli shells. I will have about a one second to shape the warm cookies around a wooden dowel before the cookie hardens. Wish me luck!
3 LBS. Ricotta
1 3/4 cups sifted confectioners sugar
1/2 tsp. Cinnamon
2 TBS. chopped citron
1/4 cup semi-sweet chocolate bits
Beat Ricotta in a large bowl for one minute. Add sugar and beat until very
light and creamy, about 5 minutes. Add Cinnamon , citron, chocolate, and mix
until throughly blended. Refrigerate until ready to use.
It may be prepared a day ahead of time.
3 1/2 c flour
1 1/2 c sugar
1 c butter melted
4 t baking powder
2 T vanilla or anise extract or lemon
My Mother-In-Law adds a shot of whiskey to her recipe
Beat eggs. Add sugar, beat again. Add melted butter and vanilla or
anise. Beat in flour and baking powder. Cook in pizzelle iron according to instructions.
Quickly place warm cookie over metal cannoli tube or wooden dowel, to make cannoli shell.
Makes 2 dozen