Hazelnut Cannoli


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This Italian dessert is simply divine!

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Time needed

15 min preparation + 15-18 min cooking

Serving Size / Yield

6 servings


  • 1 C. shelled hazelnuts
  • 2 C. heavy cream
  • 1/2 C. granulated sugar
  • 1/2 tsp. vanilla
  • 1/4 C. shelled natural pistachio nuts, coarsely chopped
  • 6 cannoli shells
  • confectioner's sugar

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Preheat oven to 350 degrees. Scatter hazelnuts on a baking sheet and toast for about 16 minutes, or until the nuts are lightly browned and the skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack them into coarse pieces by enclosing them in a clean kitchen towel and hitting gently with a rolling pan.

In a medium bowl, whip cream with electric mixer for 2-3 minutes. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with confectioner's sugar.

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