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Full Online Book HomeLearning KitchenItalian - Dessert - Homemade Cannoli Shells
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Italian - Dessert -  Homemade Cannoli Shells Post by :breakthru Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2303

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Italian - Dessert - Homemade Cannoli Shells

2 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup unbleached white flour


Preheat oven to 375 degrees F. In a mixing bowl, beat the butter and sugar. Add the egg whites and extracts; beat until smooth and slightly foamy.

Spoon the flour into the measuring cup and level with a knife. Stir into the egg mixture until the lumps are gone. Lay a broom on your kitchen table and clean the handle: you'll use it for shaping the shells. Oil generously two non-stick cookie sheets.

Depending on the size of your cookie sheets, make up to four pancakes, 1 tablespoon dough each, on one of the cookie sheets. Using a spoon, spread out the dough into a 3 1/2" to 4" thin circle. Make sure the edges aren't too thin or they'll crumble later. Bake for about seven minutes until the edges are golden brown and the center firm.

Using a pancake turner, remove the shells from the cookie sheet as quickly as possible. Wrap each one around the broom handle with the edges overlapping underneath the handle. Don't wrap them too tightly or they won't come off. Cool before sliding off the handle. Repeat using the other greased cookie sheet.
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