Every so often there is food that comes out that attains a cult following. Biscoff Cookies was definitely one of these items. They are these amazing little cinnamon cookies that Delta Airlines served. People could not find them here in stores though for a long time. They are now available all over the U.S. and they also have Biscoff Spread which is peanut butter like in its consistency but tastes just like the cinnamon cookies it is named for. If you have not tried the cookies and spread I would urge you to do so. They are both AMAZING! I have been buying the spread now for over a year and have done some baking with it before.
As I have stated before, my mother is half Sicilian. In addition to being Sicilian she is quite the cannoli aficionado. She would routinely by them from the Italian market by our house growing up, or any of the bakeries we went to. In fact, I remember on more than one occasion her watching a large vat of cannoli filling being made and asking if we thought they’d let her swim in it? Needless to say there is a long-standing love of cannoli in my family. I decided to change up the standard cannoli recipe though and make a Biscoff filling for the cannolis. They were such a good change! Everyone at my parents house was eating them and my mother told everyone to stop eating them when there were only a few left so she could put them in the freezer to have later.
If you decide to make cannolis the hardest part is the shells. If you have an Italian market in your area or don’t mind ordering online you can get pre-made shells. I used Ferrara Mini Cannoli Shells that I bought from the Italian market I shop at a couple of towns over. There are other brands though.
makes 24 mini cannolis
1 1/2 c. ricotta cheese
1/2 c. Biscoff Creamy Spread
2/3 c. sifted confectioners sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
4 Biscoff Cookies, crushed and divided in half
1/2 tbsp. cinnamon sugar
24 mini cannoli shells
Place the ricotta cheese in some cheesecloth and squeeze over a bowl to drain. You will need to do this at least 4-5 times to get as much water out as possible.
Put the ricotta cheese and Biscoff Spread in a bowl and mix until combined. This can all be done by hand. Add in the confectioners sugar and stir until combined. Now add in the vanilla extract and cinnamon stirring until very well mixed. Add in half of the cookie crumbs and stir. Cover and place in the refrigerator for 30 minutes.
In a small bowl mix the remaining cookie crumbs and cinnamon sugar.
Place filling in a pastry bag fitted with a tip. Pipe filling into each end of the cannoli shells and then dip in the cookie, cinnamon-sugar mixture. Wrap them in parchment paper and store in an airtight container in the refrigerator for a couple of days or freeze for longer storage.
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