Our favorite discover of the summer is Golden Cannoli Chips, The Original Cannoli Chip.
The sweet chips provide the cannoli experience without our having to go out for cannoli, a dessert we simply can’t resist.
At home, we dip them into some sweetened ricotta cheese, to enjoy “deconstructed” cannoli (the full recipe follows).
Golden Cannoli Chips are triangle-shaped, crimped edge cookie chips, in four flavors:
Ready to make the dip?
If all you have is ricotta, sweeten it to taste and start dipping. Otherwise, here is the full cannoli cream recipe.
1. WHIP the cream in a mixing bowl, until stiff peaks form. Move to a small bowl and set aside.
2. ADD the ricotta cheese, powdered sugar, vanilla and cinnamon to the mixing bowl. Mix on medium speed until combined, about 1 minute. Fold in the whipped cream and chocolate chips.
3. CHILL the cannoli cream for at least 2 hours. Serve with the cannoli chips (or, use it to fill cannoli shells).
The predecessor of Golden Cannoli was founded by cousins in greater Boston in 1970, as an Italian bakery. Cannoli shells were part of the product line.
The bakery soon was asked to produce cannoli for local bakeries. Production expanded so much that the cousins sold bakery and opened Golden Cannoli, to focus on cannoli shells, cannoli filling and related items.
The cannoli chips were a happy accident. The company was selling their products at a trade show, handing out samples of filled cannoli. The samples quickly ran out (who can resist a free cannoli?).
The solution was to break up cannoli shells up and put them in cups of cannoli cream as a dip…and The Original Cannoli Chips were born!
Back from the show, the company quickly got to work to make Golden Cannoli Chips a reality.
FOR MORE INFORMATION, VISIT GOLDENCANNOLI.COM
have fun with them, as decorations, garnishes and more:
*To strain, set a strainer over a bowl or a pot, and add the ricotta. Let it drain naturally, and then use a spatula to lightly press out most of the remaining liquid. You can substitute low-fat ricotta.
†Cheesecake is an open-face pie, not a cake; as Boston Cream Pie is a cake, not a pie. The terms originated long ago, when naming conventions were not so precise.
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