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Need to "sift" out the non authentic sicilian cannoli recipes - anyone make them?

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I have been reading recipes for days.
Here's the dilemma..some say "marsala", Batali says "red wine", "cinnamon", no liquor.
What is the REAL thing????

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    1. I put wine in the shells, not the filling. I have Ferrara's recipe, which calls for "burgandy" You can tell it's an old recipe!

      Cinnamon, you want cinnamon oil. I got a bottle at Fairway.

      It also calls for creme de cocoa, or any other sweet liqueur. I made a note, Amaretto or Galliano. It's 1/4 cup worth, either way.