One 8.8-ounce package almond paste
1 1/2 15-ounce containers whole-milk ricotta cheese
1 1/2 cups chilled whipping cream
3 tablespoons amaretto liqueur
3 tablespoons confectioners' sugar
1 1/4 teaspoons ground cinnamon
10 ounces bittersweet chocolate, chopped
1 1/4 cups sliced almonds, toasted
Other necessary item:
Blend almond paste in food processor until coarse crumbs form. Transfer almond crumbs to large bowl. Add ricotta cheese; stir to blend.
Combine cream, Amaretto, confectioners' sugar and cinnamon in another large bowl. Using electric mixer, beat cream mixture until firm peaks form. Fold whipped cream into ricotta mixture. Fold in chopped chocolate and toasted sliced almonds. (Mixture can be prepared 1 day ahead. Cover and refrigerate.)
Spoon cream mixture into pastry bag. Just before serving, pipe filling into cannoli shells.
- per Serving
- Makes about 6 cups
- Fat. Total
- % Cal. from Fat