Angel Food Cake
INGREDIENTS:
1 c Hazelnuts; shelled -- natural
2 c Heavy cream -- coarsely chopped
1/2 c Granulated sugar 6 Cannoli shells
1/2 ts Vanilla Confectioner's sugar
1/4 c Pistachio nuts, shelled
1 c Hazelnuts; shelled -- natural
2 c Heavy cream -- coarsely chopped
1/2 c Granulated sugar 6 Cannoli shells
1/2 ts Vanilla Confectioner's sugar
1/4 c Pistachio nuts, shelled
Recipe by: 365 easy ITALIAN RECIPES -
ISBN 0-06-016310-0
Preparation Time: 0:33
1. Preheat oven to 350 F. Scatter hazelnuts on a baking sheet and toast 15 to 18 mins, or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.
2. In a medium bowl, whip cream with an electric mixer 2 to 3 mins, or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.
ISBN 0-06-016310-0
Preparation Time: 0:33
1. Preheat oven to 350 F. Scatter hazelnuts on a baking sheet and toast 15 to 18 mins, or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.
2. In a medium bowl, whip cream with an electric mixer 2 to 3 mins, or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.