Chocolate Cannoli Recipe

In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. Yield: 12 filled pizzelle.