Ingredients
1 large egg, room temperature1/4 cup sugar1/4 cup butter, melted1/2 teaspoon vanilla extract1/4 teaspoon grated lemon zest1/8 teaspoon almond extract1/2 cup all-purpose flour1/4 teaspoon baking powderFILLING:3/4 cup sugar3 tablespoons cornstarch1 cup whole milk1-1/8 teaspoons vanilla extract1 drop cinnamon oil, optional1-3/4 cups ricotta cheese1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped1/2 cup chopped pistachios
Preparation
In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest 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 until thickened, 2 minutes. 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.
