Brandy snap cannoli

By merging this Kiwi classic with an Italian-American favourite, the cannoli, we’ve taken mid-winter Christmas dessert to a whole new, and stunningly simple, level.

  • 10 mins preparation
  • Makes 8 Item
  • Print


Brandy snap cannoli recipe
  • 60 gram shelled pistachios
  • 300 gram smooth ricotta
  • 1/2 cup icing sugar
  • 1/4 cup cream
  • pinch ground allspice
  • 1/4 teaspoon ground cinnamon
  • zest 1 small lemon
  • 1/4 cup dark chocolate chips
  • 8 brandy snap shells


Brandy snap cannoli recipe
  • 1
    Using a small food processor or mortar and pestle, crush the pistachios – but don't turn them into powder.
  • 2
    In a large bowl, beat the ricotta, icing sugar, cream, allspice and cinnamon briefly to combine, then stir through the lemon zest and chocolate chips.
  • 3
    Spoon the filling into a piping bag with a wide nozzle and pipe into both ends of the brandy snap shells, making sure they are evenly filled the whole way through.
  • 4
    Use a spoon to coat each end of the filled brandy snaps with crushed pistachios.

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