Baked Cannoli with Whipped Ricotta, Chocolate and Pistachios

Baked Cannoli with Whipped Ricotta, Chocolate and Pistachios

These oven-baked cannoli, while not traditional, are much easier to make than the deep-fried version and are equally delicious. Cook two biscuits at a time as they become crisp rapidly when removed from the oven. 

Photography by Manja Wachsmuth
From issue #59
Sept. 6, 2015