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New York City Chefs Daily Recipe for 3/27/2001 Recipe for Cannoli with Hazelnut Cream
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Chef Dr. Delicious recipes Cannoli with Hazelnut Cream recipe today with a daily updated recipe from an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 3/27/2001 - Recipe for Cannoli with Hazelnut Cream
"Cannoli with Hazelnut Cream"

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1 cup shelled hazelnuts
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup shelled natural pistachio nuts, coarsely chopped
6 Cannoli shells
Confectioners' sugar

Preheat oven to 350 degrees.  Scatter hazelnuts on a baking sheet and toast 15 to 18 minutes or until nuts are lightly browned and skins are cracked.  Remove as much of brown skins as possible by rubbing nuts in a kitchen towel.  Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.  In a medium bowl, whip cream with an electric mixer 2 to 3 minutes, or until thick.  Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios.  Stuff Cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.

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