.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Gluten-Free Italian Almond Ricotta Cannoli Recipe - Fusion of Flavors
Become a Member
Log In
Log In
Close-up of chocolate-filled pastry cones topped with powdered sugar and chocolate chips, set on a wooden surface with scattered chocolate chips and powdered sugar in the background.

☆☆☆☆☆ 0/5

Gluten-Free Italian Almond Ricotta Cannoli Recipe

Summary

This delightful dessert hails from Sicily, Italy, blending nutty almonds with creamy ricotta for a gluten-free, vegetarian treat.

20

Prepation Time

20

Cook Time

20

Resting Time

60

Total Time

Course

Cuisine

10

cannoli Serving

244 kcal

Calories

Buy Membership

To see the full recipe and all our premium recipes and chefs, become a subscriber

This delightful dessert hails from Sicily, Italy, blending nutty almonds with creamy ricotta for a gluten-free, vegetarian treat.

Equipment

  • Pastry Cutter
  • Cannoli Forms
  • Pastry Bag

Ingredients
 
 

For the Cannoli Shells

  • 1 1/2 cups almond flour
  • 1/2 cup finely ground gluten-free oats
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • 1-2 tbsp cold water if needed

For the Ricotta Filling

  • 1 1/2 cups ricotta cheese drained
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup mini chocolate chips or chopped dark chocolate
  • 1/3 cup finely chopped pistachios optional, for garnish

For Decoration

  • powdered sugar for dusting
  • melted dark chocolate for drizzling (optional)

Instructions
 

  • Prepare the Dough:
    • In a large bowl, mix together the almond flour, ground gluten-free oats, cocoa powder, granulated sugar, baking powder, and salt.
    • Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
    • Add the beaten egg and vanilla extract, mixing until the dough starts to come together. If the dough is too dry, add cold water, one tablespoon at a time, until the dough forms a ball.
    • Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
  • Shape and Bake the Shells:
    • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • Roll out the chilled dough between two pieces of parchment paper to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles.
    • Carefully wrap each circle around a cannoli form, sealing the edges with a little water.
    • Place the cannoli forms on the prepared baking sheet and bake for 15-18 minutes or until firm and slightly golden. Let cool for a few minutes before carefully removing the cannoli shells from the forms.
  • Prepare the Filling:
    • In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and almond extract. Mix until smooth and creamy.
    • Fold in the mini chocolate chips or chopped dark chocolate.
  • Fill the Shells:
    • Use a pastry bag or a plastic bag with the corner snipped off to pipe the ricotta filling into the cooled cannoli shells.
    • Dip the ends of the filled cannoli into chopped pistachios, if using.
  • Decorate:
    • Dust the filled cannoli with powdered sugar.
    • Optionally, drizzle with melted dark chocolate for an extra touch of decadence.
Close-up of chocolate-filled pastry cones topped with powdered sugar and chocolate chips, set on a wooden surface with scattered chocolate chips and powdered sugar in the background.

Nutrition Per Serving

244

Calories

22

Carbohydrates

6

Protein

16

Fat

6

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

35

Cholesterol

85

Sodium

115

Potassium

2

Fiber

12

Sugar

200

Vitamin A

Vitamin C

120

Calcium

1.5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Enjoy your Italian Almond Ricotta Cannoli – an exquisite dessert that’s both gluten-free and vegetarian.

Special Tip

Refrigerating the ricotta cheese overnight before mixing it with the other filling ingredients will help to firm up the texture, making it easier to pipe into the shells and giving it a richer, creamier consistency.

Facebook
Twitter
LinkedIn

Leave a Reply

Roman

- - -

Talk with chef

Popular Cuisines

Newsletter

Facebook Twitter Youtube

Content

  • Recipies
  • Chefs
  • Blogs

Account

Company

  • About Us
  • Faq's
  • Affiliate Program

&COPY2023 Fusion Of Flavors. All rights reserved ®

To chat with our chef, an active membership is required. Secure your membership now by clicking the button below.

Buy Membership