Amaretto can be an acquired taste. The Italian, almond-flavored liqueur is certainly sweet, but as its name translates to in Italian, also “a little bitter.” Most batches are born using a base of apricot pits, almonds, or both, allowing each brand’s bottle the opportunity to be a little different. Use the booze for cooking, assembling an alcoholic beverage, or simply for sipping – whichever you choose you won’t be disappointed in amaretto’s distinctive flavorful details. Today, we’re feeling food, and what’s food without an alcohol factor? We introduce to you the Two-Bite (or as we like to call it, the One-Bite) Amaretto Cannoli brought to you from Boston’s very own Mike’s Pastry.


Two-Bite Amaretto Cannoli: (makes 6)

cannoli shells:

  • 1 cup flour
  • 2 tsp. sugar
  • 1/4 tsp. Kosher salt
  • 1 tbsp. butter
  • 1 egg yolk
  • 1/4 cup white wine

Blend flour, sugar, salt and butter in food processor until incorporated. Add egg yolk and wine and blend until dough comes together in a ball. Pat dough into a round disk. Wrap in plastic wrap and refrigerate while making filling.


Amaretto filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 8 oz. mascarpone cheese
  • 1 tbsp. Amaretto

Whip cream with electric mixer then add powdered sugar gradually, beating until well mixed. Fold mascarpone and Amaretto into whipped cream until incorporated. Transfer to pastry bag fitted with large star tip (or large sealable plastic bag) and refrigerate until ready to assemble.


Finish the cannoli shells:

  • Cannoli shell dough (from above)
  • 1 egg, beaten
  • 2 Tbsp. powdered sugar, for dusting
  • 1/2 cup bittersweet chocolate chips
  • 1/4 cup sliced almonds

Remove cannoli shell dough from refrigerator and roll out on lightly floured surface to a thickness of 1/8 inch. Use a large round cookie cutter or a glass (about 3 inches in diameter) to cut dough into rounds. Wrap pastry rounds around cannoli molds (or use the cylindrical handle of a small whisk), brushing the seam with egg wash and pressing to seal. Submerse the cannoli pastry wrapped mold into 3 inches of canola oil heated to 360 degrees and fry until golden, turning with metal tongs to prevent overbrowning.

Use metal tongs to remove fried cannoli shell and transfer to paper toweling to cool. Repeat with remaining cannoli shell pastry rounds. While cannoli shells are cooling, melt chocolate chips in the microwave for about 1 minute. Stir until smooth. When cannoli shells are cool, dust with powdered sugar. Then dip one end of each cannoli shell in melted chocolate, then in sliced almonds. Let cool. Pipe filling into chocolate-dipped cannoli shells and serve. Enjoy!

Recipe and Pic from greatfallstribune.com