Fresh Figolli Cannoli
These cannoli are like a fresh version of the traditional figolli. With soft creamy almond filling, the traditional almond crust, and finished off with dark chocolate and crushed peanuts.
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Ingredients (for around 24)
Figolli Crust:
2 Large Eggs
400g Sugar
1kg Plain Flour
15g Baking Powder
375g Stork Margarine
125g Lard
1 Lemon Zest
Fresh Almond Filling:
2tubs(540ml) Elmlea Double
100g Icing Sugar
1/4tsp Vanilla Essence
Zest of 1 Lemon (grated)
Zest of 1 Orange (grated)
200g Pure Ground Almond
Coating:
250g Novi Dark Chocolate
150g Roasted Crushed Peanuts
Directions:
Start with the dough. This is slightly different from the video but the result is perfect. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Fold in the grated lemon zest and set aside.
In a food processor or a large bowl combine the sifted flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
You can substitute the lard with margarine, but it will help to get that flaky dough. It won’t change anything in taste.
Slowly add the sugar/egg mixture until you get a firm slightly sticky dough.
Add some flour and shape it into a ball. Cut it into two, or 4 portions to make it easier to handle, and wrap it in cling film.
Refrigerate for at least 15 minutes.
In the meantime, create the almond filling.
Simply whip the cream, when it starts to thicken add the icing sugar.
Whip until stiff peaks form, then add the vanilla essence and the grated peel.
Gradually fold in the ground almonds until it’s combined.
Put it in the fridge.
When the cream is in the fridge you can start the cannoli shells.
Simply roll out the dough to about half a centimeter thickness, cut it with a cookie cutter, and roll it onto cannoli forms. Place them on a baking sheet lined with baking paper.
Bake in a preheated oven 180°c oven for about 20 minutes until they start to get some colour.
When they are ready, let them cool off on a wire rack.
Gently remove them from the cannoli forms. Be very gentle as the shell is very fragile.
Remove the cream from the fridge. It should be pretty solid. Give it a gentle mix and transfer it to a piping bag.
Melt the chocolate.
Fill the cannoli with the almond cream and dip the ends in the melted chocolate and crushed peanuts.
Dust with powdered sugar just before serving.
