Florentine Cannoli for Day 21 of Our Recipe Advent Calendar

Ingredients

Comment ‘RECIPE’ and we’ll send the recipe straight to your DMs 💌

A few days ago, we were testing a batch of Florentines (aka lace cookies) when we realized that they work surprisingly well as cannoli shells!

If you’ve never had a Florentine or lace cookie, they’re super thin, crispy, caramel-flavored cookies that often contain chopped nuts. We like to make ours with honey, and for this recipe, we leave out the nuts so that they’re very flexible and easy to work with!

When it comes to the cannoli filling, the most important step is draining the ricotta to remove as much moisture as possible. This will keep your filling thick and easy to pipe, and it will keep your florentines from losing their crispness.

You can make the shells and the filling ahead of time, then pipe in the filling an hour or so before serving!

Coat the ends of your cannoli in mini chocolate chips or finely chopped pistachios. These are such a delicious treat!!

I typically include the recipe in the caption as well as on our website, but this one is a bit too long to fit in the caption and has several important tips, so comment ‘RECIPE’ and we’ll send the recipe to you. (Or, head to the link in our bio!)