Cookie Cannoli With Coffee Cream

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 2 large egg whites, at room temperature
• 1/2 cup all-purpose flour
• 1/2 teaspoon finely grated orange zest
• 3/4 teaspoon pure vanilla extract
• 1 pinch salt
• 1 cup mascarpone
• 1 cup heavy cream
• 1 teaspoon pure coffee extract
• confectioners' sugar, for dusting

Recipe

• 1 1. preheat the oven to 375°. line 2 baking sheets with parchment paper. trace three 4-inch circles on each with a pencil; turn the parchment over.
• 2 2. in a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. add the egg whites and beat until blended. add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.
• 3 3. using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges. immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp. carefully remove the cannoli from the tubes and transfer to a wire rack. repeat twice with the remaining batter to make 18 cookies.
• 4 4. in a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.
• 5 5. fill a pastry bag fitted with a 1/2-inch star tip with the coffee cream. carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end. transfer the cannoli to a platter, dust them with confectioners' sugar and serve.