Eggnog Cardamom Cannoli with Deep Winter Chocolate Drizzle

What Makes This Special

A symphony of Italian tradition and winter comfort, these cannoli showcase cardamom’s warm citrus-spiced aroma in both their crisp pastry shells and their eggnog-infused ricotta cream. Rich, deep chocolate and jewel-green pistachios nod to the season’s opulence, while the technique-rich process offers both challenge and joy to home bakers wanting to up their pastry game.

Ingredients

Thoughtful ingredient selection is key—each plays a role in flavor, texture, or festivity. Cardamom’s floral warmth is central, while eggnog brings creamy holiday nostalgia. Deep chocolate and pistachios amplify the color and comfort of winter.

For the Cannoli Shells

• Flour & Sugar: Structure and a touch of sweetness.
• Cardamom: Freshly ground for vivid aroma.
• Butter: Tenderizes the dough.
• Egg & Marsala: Bind and flavor the dough, giving an authentic Italian note.

For the Eggnog Ricotta Filling

• Ricotta: Creamy, slightly tangy base—drained for stability.
• Eggnog: Seasonal flavor and extra richness.
• Icing Sugar & Vanilla: Sweetness and warmth.
• Cardamom: Echoed for aromatic continuity.

For Decorating

• Chocolate: A deep, glossy note for dipping and drizzling.
• Pistachios: Colorful, nutty crunch.

Instructions

Step 1: Prepare the Ricotta

Drain ricotta overnight in a sieve set over a bowl, covered, in the fridge. Well-drained ricotta creates a thick, luscious filling that won’t leak or sog the shells.

Step 2: Make the Cannoli Dough

In a large bowl, sift together flour, sugar, salt, and 1 tsp ground cardamom. Add cold butter and rub in until mixture resembles coarse sand. Make a well, add beaten egg and Marsala. Mix with a fork, then knead by hand for 5–7 minutes to form a smooth, elastic dough. Wrap in plastic and rest 1 hour at room temperature—this ensures gluten relaxes for easier rolling.

Step 3: Roll and Cut the Dough

Divide dough in half. Roll each half to 2 mm thickness (use a pasta machine for consistency if available). Cut into 10 x 10 cm squares. Wrap each square loosely around a cannoli tube, sealing the edge with a little egg white.

Step 4: Fry the Cannoli Shells

Heat oil in a deep pot to 180°C. Fry 2–3 cannoli at a time, turning with a slotted spoon, until deeply golden (about 1–2 minutes). Drain on a rack. When just cool enough, carefully slide shells off the tubes (they crisp as they cool). Cool completely before filling.

Step 5: Prepare the Eggnog Ricotta Filling

In a bowl, whisk drained ricotta, eggnog, icing sugar, 1/2 tsp cardamom, and vanilla until smooth and creamy. Transfer to a piping bag fitted with a large star tip. Chill until ready to use; cold filling pipes best.

Step 6: Melt the Chocolate

In a small saucepan or microwave, gently melt 80 g chocolate until smooth. Dip ends of cooled shells or drizzle over finished cannoli for visual drama. Reserve some melted chocolate for extra drizzle after filling if desired.

Step 7: Fill and Decorate

Just before serving, pipe filling generously into both ends of each shell. Drizzle with chocolate and sprinkle with chopped pistachios. Let your creativity shine—try deep zig-zags, or sprinkle edible gold for extra festivity.

Pro Tips

• Fresh Cardamom: Always grind cardamom seeds yourself for the most vivid, citrusy aroma—pre-ground loses its magic quickly.
• Shells Stay Crisp: Fill cannoli just before serving to keep shells shatteringly crisp.
• Eggnog Quality: Use a quality, rich eggnog—homemade is wonderful, but a good local dairy brand shines.

Troubleshooting

Shells are tough or chewy? The dough may have been under-kneaded or too thick—knead until elastic, and roll thinly for that signature crispness.

Filling too runny? Ricotta must be drained well, and don’t overdo the eggnog—add it slowly until the filling is creamy, not loose.

Variations

• Orange-Cardamom: Add finely grated orange zest to both shell and filling for a brighter citrus note.
• Chocolate Shells: Add 2 tbsp cocoa powder to dough for a deep chocolate twist.
• Nutty Swap: Use chopped toasted hazelnuts or almonds instead of pistachios for topping.

Storage

Unfilled shells keep crisp in an airtight container for up to 1 week at room temperature. Filled cannoli are best eaten within 2 hours, but will keep in the fridge for up to 1 day (shells will soften slightly). Store extra filling covered in the fridge for up to 2 days.

Bring a little festive magic and skill-building to your winter baking with these showstopping, cardamom-scented cannoli—your kitchen will smell incredible, and each bite will evoke holiday comfort and Italian tradition.